Wild Garlic Pesto
This is a delicious seasonal variation on the usual basil pesto. It makes a small jars worth.
Wild garlic is in season late March to May - it grows prolifically on riverbanks and woodlands. You'll find it in your veg bag or farmers' markets. Or try foraging it yourself!
It makes a great dip or spread or you can stir into pasta or dollop in on top of roast veggies or steamed broccoli.
50g wild garlic
75ml olive oil
Juice of half a lemon
pinch of salt & pepper
Pre-heat your oven to 160 degrees C. Spread the cashews on a baking sheet and roast in the oven for 10 minutes, until browned. Leave to cool for a bit.
Once the cashews have cooled combine all the ingredients in a food processor and pulse until blended to your desired consistency, approx 30 secs - 1 min.
Use immediately or if you're storing in the fridge transfer to a jar and add a slick of oil on the top - it will help preserve it for longer.