In spring, wild garlic is one of the first herbs to come out of the ground. It has recently become popular, due to our appetite for natural ingredients rich in nutrients, especially when coming out of the winter season.
To make the pesto, put all the ingredients in a blender and mix until smooth. If the mix is a little too dense, add some oil.
You can enjoy pesto in salads or, for example, on our crackers. You can also put it in jars, then consume it within 14 days. Once a jar is open, top up with oil to avoid it to go bad.
Tip: Instead of cashew nuts, try almonds or pistachios. Enjoy being creative in the kitchen!