Spice up different dishes with it in no time!
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.