The amounts in this recipe are rough guides. If you have more or less of an ingredient, it doesn't matter. Cashews provide the 'bulk' in the ingredients, and the Ramsons are very strong in flavour, so while you can add more you don't need to.
Ingredients
½ cup loosely packed Ramsons/Wild Garlic
½ cup Cashew Nuts
¼ cup Parmesan Cheese
½ teaspoon Sea Salt
Pepper to taste
⅓ cup Olive Oil
Instructions
If you're using a Thermomix, place everything in the bowl, and blits on Turbo for 3 seconds and you're done.
If you're not:
Crush the cashew nuts
Grate the Parmesan Cheese
Place the salt into a pestle and mortar and add the wild garlic. Use the 'friction' of the salt to crush them together.
Add the olive oil for a smooth paste, before adding the cheese and cashews and stirring in well.
Pepper to taste.
Notes
Use as a spread on a rustic bread or as pesto for pasta. Keeps for around 3 days in the fridge. Top with edible Ramson flowers for prettiness.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/05/18/wild-garlic-and-cashew-pesto/