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Alright, don’t linger, let’s practice this wild garlic pesto menu with 6 components which are undoubtedly easy to obtain, and we have to process them at the very least through 4 measures. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Wild Garlic Pesto:

1. Need 100 g of fresh wild garlic leaves, thoroughly washed
2. You need 60 g of cashew nuts
3. Make ready 60 g for Parmesan, grated
4. Take olive oil
5. Prepare lemon juice
6. Get of salt and black pepper

Wild Garlic Pesto step by step:

1. Drain the wild garlic, and discard any huge leaves. Remove and discard the stalks. Chop the leaves roughly and place in a food processor.
2. Whizz until the leaves are well broken up, then add the nuts, the Parmesan, and a slosh of olive oil. Blend.
3. Scrape the green mush down the sides and add another splash of olive oil if needed, with a squeeze of lemon juice and salt and pepper to taste.
4. Whizz again until you have a puree that's as smooth as you want it. Taste and add seasoning if needed. Scrape into a bowl or jar. It will keep in the fridge, covered, for up to a week.

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