Wild garlic pesto

Contributed by

Andrea Gyányi

Wild garlic pesto

love Italian cuisine❤️. Still, I haven't been cooking Italian food lately. I decided to change that. I first brought you this creamy pesto made with cashew nuts and lots and lots of basil. It can be folded in a flash. Perfect with pasta or potatoes, but also served with meat or vegetables is divine.
Prep Time 10 mins


  • 75 g wild garlic (prepared weight: thick stem cut off), coarsely chopped
  • 20 g basil leaf
  • 75 g unsalted, lightly toasted cashews
  • 100 g extra virgin olive oil
  • 20 g grated parmesan (or Grana Padano)
  • salt and pepper to taste


  • Put everything except parmesan in a blender, and blend it.
  • Add the parmesan as well, blend a little on it.
  • Salt and pepper to taste, then spoon in a tightly closed container and store in the refrigerator until use.
Course: other
Cuisine: Italian

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