Wild garlic pesto

Total time: 15m
Preparation Time: 15m

For 2 dl

Nutritional Information

Contains 605 Kcal, 5g Protein, 7g Carbohydrates, 61g Fat


  • 50 g wild garlic
  • 50 g cashew nuts
  • 1 organic lemon, use half of the grated zest
  • 1 dl olive oil (not cold-pressed)
  • 1 red chilli, deseeded, roughly chopped
  • 1 tsp salt
  • a little pepper
  • Utensils
  • One preserving jar (approx. 200 ml)

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  • Toast the cashew nuts in a pan without any oil, leave to cool. Puree the cashew nuts with the wild garlic and all the other ingredients up to and including the pepper, pour into the preserving jar.
  • Shelf life:

    Seal tightly and keep in the fridge for approx. 1 week.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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