This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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Here's a delicious pesto variation. It's great mixed through grain salads, pastas or on roasted veg.
50g wild garlic
50g raw cashews
Juice of half lemon
175ml olive oil
Pinch sea salt
Roast your cashews, in the oven pre-heated to 160c, for 15 minutes until golden.
Once the cashews are cool blitz all ingredients in food processor or pestle & mortar.
Recipe type:
Plant based
Ingredients terms:
Wild garlic