Wild Garlic Pesto by Currarevagh House, Connemara


  • 1 Handful Wild Garlic Leaves
  • 1 Handful Flatleaf Parsley
  • 1 Handful Roasted Cashew Nuts
  • 100 Grams Grated Parmesan
  • Olive Oil ( Not too flavoured)
  • Lemon Juice/Sherry Vinegar 1-2 tsp
  • Salt & Pepper


Using a blender or hand blender blend herbs, nuts & parmesan. Drizzle oil into mix until desired consistency is reached. Season according to your taste buds and add a splash of sherry vinegar/lemon juice (1 tsp or to taste).  Enjoy with Wild Garlic Pasta.


You might also enjoy:

The Tannery's Lamb Ragu with Rosemary Gnocchi

Kevin Dundon's Wild Forest Mushroom Chowder

Wild Connemara Salmon Tartare