Ingredients :
- 100 g fresh wild garlic leaves, thoroughly washed
- 60 g cashew nuts
- 60 g Parmesan, grated
- olive oil
- lemon juice
- salt and black pepper
Method :
- Drain the wild garlic, and discard any huge leaves. Remove and discard the stalks. Chop the leaves roughly and place in a food processor.
- Whizz until the leaves are well broken up, then add the nuts, the Parmesan, and a slosh of olive oil. Blend.
- Scrape the green mush down the sides and add another splash of olive oil if needed, with a squeeze of lemon juice and salt and pepper to taste.
- Whizz again until you have a puree that"s as smooth as you want it. Taste and add seasoning if needed. Scrape into a bowl or jar. It will keep in the fridge, covered, for up to a week.
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