How To Preserve The Wild Garlic Pesto

• • 400 g roasted cashew
  • 8 bunches of wild garlic
  • 300 ml olive oil
  • 2 Tbsp salt

• • Add the roasted cashew, wild garlic, olive oil and salt in a food processor and mix until you get a creamy, flavourful paste.
  • Wash the jars and sterilize them by placing them in the oven at 100 degrees Celsius for about 10 minutes.
  • Fill the jars with the wild garlic pesto, leaving a little space at the top.
  • Pour a layer of olive oil over the pesto to seal it and prevent air from entering the jar.
  • Close the jars tightly and place them in a pot filled with cold water. The water should reach the lids level.
  • Cover the pot with a wet cloth or a lid and heat it on the stove until the water reaches boiling point.
  • Once boiling, turn off the heat and leave the jars in the hot water (still covered) for about 6 hours or until the water has cooled down.
  • After the jars have cooled, store them in a cool place, away from direct sunlight. They can be refrigerated and consumed within 6 months.