Guess what, this is my first time cooking with wild garlic! whhat?! I know, after I had made this recipe I wished I had done it earlier. So for all of you guys out there that are thinking: “well, I haven’t cooked with wild garlic before either..” -do it! I promise you won’t regret it.
How I came to it, was I saw it in the supermarket for the first time and it had caught my eye. I had been talking to my mom before about wild garlic and how it is similar to “jiucai” ( 韭菜) this Chinese leek. So I was super intrigued and am always up for a challenge. So I bought it and then researched what you would typically make wild wild garlic, just to ease myself into the wild garlic spiel. And Pesto was the Answer.
Most of the recipes were non-vegan. And you guys know I like to eat as plant based as possible. So I took the different aspects of different recipes that I liked and then used cashew nuts to create that vegan creaminess that is typically achieved though Parmesan. So here we go: Super easy recipe for a quick and healthy dinner.
This is now hands down my favorite pesto!
makes 4-6 servings
- 70g soaked cashew
- 50g parsley
- 100g wild garlic
- 150ml olive oil
- 50g pine nuts
- 2 tbsp lemon juice
- Wash and roughly chop the wild garlic and parsley. Slightly brown the pine nuts in a pan for better fragrance. Blend the cashews with a splash of water into a smooth paste. Set all the prepared ingredients aside.
- In a blender, blend together all the ingredients until it has the consistency you desire. Store extras in the fridge for up to 5 days.
- Serve with some freshly cooked pasta.