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It's a combination of cashew nuts (for price) , wild garlic, salt, olive oil and parmesan. I couldn't give you ratios as its all done by eye the above used about 3kg of wild garlic. It will keep in the freezer all year (providing it doesn't get eaten before then). It normally last until November before I run out.
Saffronspokes-
thanks - we have a massive patch in a nearby park, which we forage each year. normally put it through pastas or omelettes as a simple 'green' but will def make a batch of pesto this year
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I make similar but given there are loads of hazel trees i use hazel nuts (we never get any nuts from the woods around us as the squirrels take them all) and pecorino.
cozzzzzzzz
dancing james
nice. what's your recipe and how long will that keep ?