Finally, spring is here, and from March to May is the wild garlic season. In fact, much too short, so I preserve the wild garlic as a delicious wild garlic pesto with roasted cashew nuts and spicy feta, and in a snap, you can spice up pasta, risotto, gnocchi, baked potatoes, grilled meat, or simply a sandwich or sandwich. You only need a few ingredients to whip up this delicious pesto in minutes. Ingredients like wild garlic, roasted cashews, spicy feta, some lemon juice, and the best olive oil are combined in this pesto to a perfect flavor.
WILD GARLIC RECIPES
Wild garlic has an intense aroma of garlic, but it does not cause an undesirable smell after it’s eaten. It is slightly spicy, has a fresh taste, and gives the dish a beautiful green color. There are many ways to prepare delicious recipes from fresh wild garlic leaves. If you want to enjoy wild garlic to the fullest, find some recipes on my blog. Try wild garlic as a soup or in an omelet. I recommend a great rice dish with wild garlic and salmon. Are you a pasta fan? Then try my wild garlic asparagus recipe. For vegetarians and vegans, I have another delicious wild garlic hummus as a spread.
HEALING EFFECTS OF WILD GARLIC
In Teb-e Sonati – a traditional Persian medicine, wild garlic has warm and dry medicinal attributes. It is rich in vitamin C, iron, and essential oils and has cleansing and detoxifying effects. Eating wild garlic helps get over the spring fatigue. In addition, wild garlic stimulates appetite and digestion, is antibacterial, and does blood cleansing. Its blood-cleansing qualities help from the inside with skin problems. In addition, wild garlic lowers cholesterol and blood pressure and improves blood circulation. It also helps to fight parasites and worms in the intestines. After antibiotic therapy, wild garlic recovers the gut flora.
INGREDIENTS WILD GARLIC PESTO WITH CASHEW NUTS AND FETA CHEESE
200 g cashew nuts*
20 stems wild garlic
40 g feta cheese*
2 tbsp lemon juice
150 ml olive oil*
salt, pepper
PREPARATION OF WILD GARLIC PESTO WITH CASHEW AND FETA CHEESE
Roast cashew nuts in a pan without oil and let cool. In the meantime, wash the wild garlic, remove the stems, and dry well. Blend all ingredients chunky in a blender. Pour the wild garlic pesto with cashew nuts and feta cheese into sterilized jars and cover with olive oil. This way, it will keep in the fridge for about six weeks.
BEFARMAYID!
Susan
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Wild Garlic Pesto with Cashew Nuts and Feta Cheese
Spice up different dishes with it in no time!
Ingredients
INGREDIENTS WILD GARLIC PESTO WITH CASHEW NUTS AND FETA CHEESE
- 200 g cashew nuts
- 20 stems wild garlic
- 40 g feta cheese
- 2 tbsp lemon juice
- 150 ml olive oil
- salt, pepper
Instructions
PREPARATION WILD GARLIC PESTO WITH CASHEW AND FETA CHEESE
-
Roast cashew nuts in a pan without oil and let cool.
-
In the meantime, wash the wild garlic, remove the stems, and dry well.
-
Blend all ingredients chunky in a blender.
-
Pour the wild garlic pesto with cashew nuts and feta cheese into sterilized jars and cover with olive oil.
Recipe Notes
This way, it will keep in the fridge for about six weeks.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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