In season, gluten and dairy free!
250g Wild garlic - mix of leaves and flowers
50g toasted sunflower seeds
50g cashew nuts
3 generous tsps of miso
1 tbsp lemon juice
salt and pepper to season
Toast the sunflower seeds and leave to cool. Roughly chop the wild garlic. put all the ingredients in a blender, starting with 4 tbsps of olive oil and adding further depending on consistency, blend till a dark paste is formed. Season with salt and pepper to taste. Put into a container and cover with a thin layer of ollive oil to preserve.
Pesto tip - If when making pesto it turns out really bitter and you cant seem to right it add a small bit of boiled potato. It can often be the quality of olive oil, or the nuts being slightly rancid, but the potato rights all!!
Recipe Thanks to Jessica Mason - Cheers Jess!