Sarah has been foraging in the woods at the back of Growing Well (in my head I can see her as a little Red Riding Hood). Anyway, arms full of lovely wild garlic leaves which today have been transformed into a very potent but very delicious pesto. No vampires round here, I can tell you!
250g wild garlic, picked, washed and shaken
100g lightly toasted cashew nuts (but we used Almonds so I presume you can substitute with any nut related item)
200g of a decent quality oil, like organic sunflower
1 tbsp sugar
Blitz it all in a food processor, but not too long otherwise it’ll go all sad paste like. Keep a bit of chunkiness.
(this will freeze btw, and it’s a great addition to sauces)