Wild Garlic Pesto by Currarevagh House, Connemara
Ingredients:
- 1 Handful Wild Garlic Leaves
- 1 Handful Flatleaf Parsley
- 1 Handful Roasted Cashew Nuts
- 100 Grams Grated Parmesan
- Olive Oil ( Not too flavoured)
- Lemon Juice/Sherry Vinegar 1-2 tsp
- Salt & Pepper
Method:
Using a blender or hand blender blend herbs, nuts & parmesan. Drizzle oil into mix until desired consistency is reached. Season according to your taste buds and add a splash of sherry vinegar/lemon juice (1 tsp or to taste). Enjoy with Wild Garlic Pasta.
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The Tannery's Lamb Ragu with Rosemary Gnocchi