Summary

Ingredients

• 100 g wild arlic
• 75 g cashew nuts, unsalted
• 75 g parmesan or pecorino cheese
• 1 clove garlic, chopped, possibly
• 150 ml olive oil or sunflower oil
• 1 organic lemon (zest)
• 0.25 teaspoon ¼ salt
• some pepper

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Instructions

1. Wash the wild garlic in cold water, spin dry. Spread out on a cloth and let dry a little.
2. Put all ingredients in the blender and puree. Season to taste with salt and pepper.
3. Rinse clean jars and lids with boiling water and dry. Pour in the pesto, leave the rim clean or clean. Pour in oil until the pesto is well covered and close with the lids.
4. The pesto will keep for a few weeks in the refrigerator. The pesto will keep for a year when frozen.
5. After removing the pesto, pour in the oil again and again until everything is well covered.
6. The pesto tastes best when it has matured for a few days.