Jo Blogs
Wild Garlic Pesto
by Joanna Gray | April 26, 2020
This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the cashew nuts with any nut of your choosing,  likewise any salty hard cheese can work too if you want to swap out the parmesan cheese.
Makes 1 large jar.
Ingredients
100g Wild Garlic leaves
50g Cashew nuts1 Fresh Lemon (juice and zest)
1 Garlic clove150ml Good olive oil
1 Pinch of sea salt and fresh pepper
Method 
Just place everything (apart from the olive oil) onto the food processor and blitz it until you have a consistency that you are happy with. Smooth or course is good, depending on what you are using it for. I like quite course for pastas and toppings, but for a salad dressing I go a little smoother.Drizzle in the olive oil and add in a good squeeze of lemon to finish.

I’ve used this delicious pesto as a dip with Sourdough Mountain Crisp Bread.