Barlauch Pesto
Made with fresh barlauch (wild garlic, ramsons, bärlauch), lemon and basil—this Barlauch Pesto is overflowing with flavor!
Ingredients
- 2 Cup Barlauch roughly chopped
- 1 Cup Basil
- 1/2 Cup Pine Nuts
- 1 Cup Cashews soaked or boiled
- 1 Lemon juiced
- 3/4 Cup Olive Oil
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1/2 Cup Parmesan Cheese omit to make vegan
Instructions
- The cashews can be soaked or boiled in a few different ways depending on the time you have. If you’d like to soak them, place in a bowl or jar at least two hours before making the pesto for best results. I usually soak mine overnight or boil them. If you’re short on time, boil the cashews for about 5 minutes or microwave for about 2 minutes.
- Roughly chop the barlauch.
- In either a blender or food processor, combine the barlauch, basil, pine nuts, cashews, lemon, olive oil, salt, pepper, and parmesan.
- Blend until smooth and creamy! This should make about 14 servings!