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!