Homemade Wild Garlic Pesto

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Oh Sunday, why are you almost over already? I really wish I had a day between Saturday and Sunday sometimes – there is always so much I would like to do and so little time in the end! Today I treated myself with some gluten free pasta for lunch, I have not had that in forever! I topped it with some delicious wild garlic pesto which I made earlier this week – and quite honestly, I can barely get enough of it. So I thought I’d share the recipe with you, for those interested in making some as well. It’s not just great with pasta, but literally: on everything. I’ve had it over my rice crisp avocado breakfasts, over my asparagus, even in combination with an apple salad (so good!).

Last Monday I took a walk through the forest when I discovered wild garlic growing everywhere – everything was green; it was breathtaking and the smell.. amazing! In the midst of the garlic fields were quite a few people, already collecting this delish’ herb, and so of course I had to join in. Now making wild garlic pesto is probably among the easiest recipes to-do, and for me, as always; gluten free and diary free.

As always, I’d love to see your versions of it – so make sure to add #StylePhantomrecipes when reposting it on Instagram or similar and I will surely check it out!

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What you need

A large handful of fresh wild garlic (measured 175g)
½ cup of cashews (measured 75g)
½ cup of cold pressed olive oil
some sea salt
extra olive oil to cover up

What to do

1) take the stems off the garlic leaves and half them
(or find the appropriate size to fit in your blender)
2) wash the garlic quickly once
(you want to make sure that the garlic doesn’t absorb too much water, to not loose taste)
3) one handful after another, blend the garlic until a thick, green paste is achieved
4) add the cashews and olive oil and start mixing again
5) once you have a soft texture, add a sprinkle of sea salt and let it mix one last round
(you can always add more oil if needed)

Voila, now you can either

1) eat it directly with some pasta or another dish
2) add some more parmesan into it if you wish
3) fill it up into a mason jar and seal the top until all of the pesto is covered in olive oil
(this is needed for the pesto to not dry out, keep its taste and most importantly, stay fresh up to 3-4 weeks in the fridge)

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Now, how hungry are you after these pictures? I really wouldn’t mind another round.. :-)

Wishing you a lovely Sunday xo

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