Wild Garlic Pesto

This recipe is actually pretty tricky for me to write even though I've made it loads. I usually make a big batch to fill up a few jars. I start with a basic recipe and just keep adding extra of everything until the food processor is pretty full. Pesto is traditionally made with pine nuts but in the interest of keeping the cost down I usually opt for cashew nuts. Non vegan pesto contains Parmesan, you could sub it for some nutritional yeast if you like but I just miss it out entirely.

Experiment with nuts to give the pesto slightly different flavours, try subbing in some walnuts.

Wild garlic pesto

Ingredients

2 large handfuls of wild garlic leaves

1/2 cup cashew nuts

1/4 cup olive oil

Juice of a lemon

Salt and pepper to taste

Method

Add everything to the food processor and blend. I usually start with half of the lemon juice, give it a taste and add more if i feel it needs it (which I usually do, I like lemon!). Adjust the quantities to suit your taste.

If you make enough to fill a few jars you can pour a layer of olive oil over the top to 'seal' the pesto and store in the fridge.