Making the pesto is always a little bit creative. You actually don’t have to follow the recipe and you should just try to get the feeling of making the pesto. Have a taste and add something more. If you think it needs something more, then you should add something more. Trust yourself!
Total Time
10min
5.0
1 Rating
Author: Healthy Laura
Servings:
2
Ingredients
•
1
handful
Raw Cashews
•
1
bunch
Wild Garlic
•
1
Tbsp
Parmesan Cheese
(optional)
•
4
Tbsp
Extra-Virgin Olive Oil
•
to taste
Salt
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Put Raw Cashews (1 handful), Wild Garlic (1 bunch), Parmesan Cheese (1 Tbsp), Extra-Virgin Olive Oil (4 Tbsp), Salt (to taste), and Ground Black Pepper (to taste) into a blender and blend until it's almost like a paste.
2.
Taste and correct seasoning. Serve right away or hold the pesto in a small jar covered with olive oil.
Author's Notes
Keep the pesto in a small jar covered with extra virgin olive oil (when you do not cover the pesto with olive oil, then it will go too dry). Use the pesto in a week.
Nutrition Per Serving
CALORIES
334
FAT
34.7 g
PROTEIN
4.5 g
CARBS
5.6 g
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