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Wild garlic and cashew pesto in a jar, served with fresh ingredients
Fresh spring flavors in homemade pesto

Wild Garlic & Cashew Pesto

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
The harbinger of spring, wild garlic (ramps) with its intense garlicky flavor is an excellent substitute for both basil and garlic at once. Since its season is short, pesto is the best way to preserve it. The sweetness of cashews counterpoints the wildness of the onion beautifully, providing a creamier texture than classic pine nuts.
🕒 Prep Time 15 mins
⌛ Total Time 15 mins
🍽️ Servings 4 servings
🔥 Calories 350 kcal
🌍 Cuisine Hungarian-Italian Fusion

Ingredients

Equipment Needed

  • Food processor
  • Salad spinner (recommended)
  • Sterilized jars (for storage)
  • Skillet

Allergen Information

⚠️ Tree Nuts
⚠️ Milk

Instructions

1 ✓

Wash the wild garlic thoroughly, sort through it, and most importantly: dry it completely (using a salad spinner or kitchen towel).

Tip: Water droplets can create an emulsion with the oil that reduces shelf life and leads to mold.
2 ✓

Toast the cashews in a dry skillet until they start to smell fragrant and take on color. Let cool.

Tip: Toasting deepens the flavors and makes the nuts crunchier.
3 ✓

Place the wild garlic, cooled cashews, cheese, salt, and lemon juice in the processor. Pulse to chop coarsely.

Tip: Pulsing (short bursts) prevents overheating, which would kill the fresh green color.
4 ✓

Add the olive oil and stir (or blend very briefly) to reach desired consistency.

Tip: If you want to preserve it, leave it thicker and dilute with pasta cooking water only when serving.
5 ✓

Fill into sterilized jars, press down to remove air bubbles, and pour a thin layer of oil on top.

Tip: The oil seal hermetically seals the pesto from oxygen, so it keeps in the fridge for weeks.

Recipe FAQ

The flavor is too strong, what should I do?
The strength of wild garlic varies. If it's too pungent, mix in some parsley or spinach to mellow it out, or add more cheese and cashews.
Why did it turn bitter?
Olive oil shouldn't be blended for too long or at too high speed (especially virgin varieties) because the polyphenols can become bitter from physical agitation. Stir it in by hand at the end instead.

Ingredients

  • 4 oz Fresh Wild Garlic (Ramps)
  • 1/2 cup Cashews (raw)
  • 1/2 cup Parmesan Cheese (grated)
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 tsp Salt
  • 1 tsp Lemon Juice