Wild Garlic Pesto
You will never buy pesto again, super easy and using cashews instead of pine nuts also a lot cheaper too.
Now there are two varieties of wild garlic common to Ireland. The garden here at Blackheath has a lot of shaded woodland areas so we are lucky to have lots of wild garlic growing (actually taking over in some parts)
First, the Allium triquetrum looks a bit like a white bluebell, and second the Allium ursinum a broader leaf and straight stems with a spherical ball of white flowers both or either can be used in this recipe.
50g (2oz) wild garlic leaves, destalked
25g (1oz) cashew nuts
1 cloves garlic, peeled and crushed,
175 - 225 ml (6-8 fl-oz) olive oil
40g (1 ½ oz) freshly grated parmesan cheese
Salt and sugar to taste
Whizz the wild garlic, cashew nuts, garlic, and olive oil in a food processor or pound in a pestle and mortar. Remover to a bowl and fold in the finely grated parmesan cheese. Taste and season. Store in a sterilized covered jar in the fridge.
Pesto pasta will never be the same again. Enjoy!