Makes about a 250 ml jar of pesto in about 15 minutes.
This pesto is super delicious and a real must try in the bears garlic season. It will stay good for quite some time in the fridge, but I guess it won’t make it that long because it’s just too good! Really delicious to have on bread or crackers or even on pasta or blended with some lemon juice as a salad dressing. Super versatile and yummy!
Bears garlic can be picked in the wild in early spring, but only if you really know what you are doing please! It can also be bought at markets or in the grocery store in season. You can of course also use other greens like rocket or spinach and herbs like basil as an alternative.
Ingredients:
- 50g roasted cashews
- 110g bears garlic
- 1 clove of garlic
- 75g or 6 tbsp. olive oil
- 3/4 tsp. black pepper
- 10 allspice kernels
- 6 whole cloves
- 1/4 tsp. salt
- 3 tbsp. or 10g nutritional yeast
Directions:
- First roast the cashews on a baking tray in the oven for about 8 minutes at 200°C or 400°F. Keep an eye on them because they can burn quickly.
- Wash the bears garlic and let them dry a little on a clean kitchen towel.
- Add the bears garlic and the olive oil to your blender or food processor and blend until the bears garlic gets chopped up well.
- Grind the all spice, cloves and black pepper in a mortar and pestle or use powder to taste.
- Add all the remaining ingredients to your blender/food processor and blend until you reach the desired consistency. You may need to stop sometimes and scrape down the sides with a spatula to get everything mixed well.
- Enjoy!
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