Pasta with wild garlic pesto

ingredients pesto:

  •  3 cups of fresh wild garlic 
  •  juice of 1 pressed lemon
  •  1/2 cup cashews
  •  1/2 cup EVOO
  •  some sprinkles of Tabasco
  •  salt, pepper, some garlic and onion powder

method: 

shred the ingredients in a food processor, refrigerate with a little more EVOO on top to preserve it well

ingredients cashew „parmesan“:

  • 1 cup of raw cashews
  • 1/2 cup nutritional yeast 
  • salt, garlic and onion powder, some pepper 
  • method: shred cashews in a food processor and mix with the other ingredients
  • it’s refridgable for about 4-6 weeks 

additional toppings: we roasted some cashews for topping but roasted pine nuts and some cherry tomatoes mixed into the warm pasta should be even more delicious 

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