100g wild garlic leaves, responsibly foraged
60g cashew nuts or pinenuts
60g Vintage Stithians or Cornish Kern
½ a small lemon
100ml rapeseed oil
Total time: 10 minutes
Ensure your leaves are well-cleaned and dried before blitzing in a food processor. Add the nuts and grate in the gouda and continue to blend whilst adding in the lemon juice. Slowly pour in the oil until a pesto-like consistency is achieved and season to taste.
Use as you would a basil-based green pesto. Store in an airtight container in the refrigerator for up to 1 week. Pesto also freezes well and can then keep for up to six months.
Sources: Cornish Grown Wild Garlic : In season between March – June