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
