![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv5ZoJZ0-O29w_3I4uWE3wfbtW_yEhw9jROjbBk6_BPQjO5nFW2JiZ79RRDWrZtj8PDIi4ea9UnRV9Kv5UT4C9957HQn09aGiRHh1WryqGmGqjl51nBLpdBykovspl5RiYTv51WHfMOXJr/s640/wild-garlic-pesto.jpg)
This recipe should be called Anna's pesto, because she gave me the green ingredients and I made the pesto. Besides, this is my first wild garlic dish and I know it won't last. Amazing taste. It also turned out that in Norway, wild garlic grows almost on every corner! How could I have missed it?
Ingredients:
- 250 g of pasta
- 25 g of wild garlic leaves
- 40 g of radish leaves
- 50 g of cashews
- 2 tbsp of nutritional yeast
- 60 ml of olive oil
- 1/2 tsp of salt
- 2 pinches of pepper
Instructions:
- Cook the pasta according to the packet instructions (I used black bean noodles).
- Put all the ingredients in a blender and blend into a paste.
- Drain the pasta.
- Add half the pesto and stir.
- Put the other half in the fridge and use it as a spread for homemade bread or courgette rolls.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiL5sfUGp7FJFATTmppEiFMl3Xj7nNAN0LxPdMtqtH1cXNsTyGKZ-f03xiVZoNdeapRmBx8Cm6RmMXnJkw4jZj8cKNZkmsE2hcdiwMcsQfibCXthQ3c6QhXnCd0_0q5FsgoK4wydIkwFes/s640/wild-garlic-pesto-with-radish-leaves.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDO8tz_yRB8uEhWCeacFHbfLHU6uIwcvO_lItGcPzHBxZF8SV6TO1Yz5qAqfm0lShXKNtCIpH3ggHzKUzer1xdBg1lvZa48efEacJR0YhFpu4KB_brFHRNqg4I-ESSHXoxcz2AU3GOzoXy/s640/black-bean-pasta.jpg)
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