This time of the year before the start of asparagus season, wild garlic season starts. Due to our very long cold winter temperatures, it was a lot later than most years. Even now in May you get some.
I wanted to prepare it as an oil first, but that would take up to two weeks. Then I thought about a "pesto", but I needed something without cheese. The more basic, the better.
Checking my dry storage I found an unopened bag of cashew nuts. Why not!
Recipe:
50 g wild garlic, zest of 1/2 organic lemon, salt, pepper,
25 g cashew nuts, 60 ml rapeseed oil
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