Summary

Ingredients

• 10 wild garlic leaves
• 150 g cashew nuts
• 1 clove garlic
• 2 tablespoon yeast flakes
• 3 tablespoon olive oil
• 1 pinch (s) salt and pepper

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Instructions

1. Soak the cashew nuts in cold water for 1 to 2 hours. Then pour off the soaking water.
2. Wash the wild garlic leaves and pat dry, then cut off the stalks. Now put all the ingredients in a tall container and use a hand blender to make a creamy pesto.
3. Pour the pesto into a glass and store in the refrigerator. It should keep for about a week.