A health-oriented recipe, 100% vegan and free of common allergens.

Preparation: 20 minutes
Difficulty: Easy
Budget: Moderate

Ingredients:

• 150g fresh wild garlic

• 150g to 200g cashew nuts

• 1.5 dl extra virgin olive oil

• 1 lime zest

• 1 tsp salt

• White Penja Pepper

Serve with:

• A good plate of Italian-style pasta

• In a savory cake or muffins

• As a marinade or in a vinaigrette

• For appetizer, on grilled toasts

Preparation:

1. Wash the wild garlic thoroughly and place it in a bowl.

2. Add the cashew nuts and olive oil, then blend vigorously to obtain a homogeneous texture.

3. Add the lime zest, salt, and Penja Pepper (expect 10 to 20 grinds), and mix everything well.

4. Fill your jar and keep it refrigerated. Enjoy within the month.

Wild garlic is harvested between February and March, before the flowers appear.