Wild garlic pesto

Method

Roughly chop a handful of washed wild garlic leaves, peel and crush a garlic clove and blend in a food processor together with 100ml olive oil and 50g pine nuts or walnuts. Stop, push down any leaves, add 50g of parmesan, sea salt and black pepper to taste, plus a tablespoon of lemon juice. Blend and serve or spoon into a clean jar and refrigerate until needed. Add a little more oil if you prefer a thinner pesto.

Other suggested uses for wild garlic are: use to stuff a chicken for a delicious roast, add some lightly sauted leaves to scrambled eggs or omelettes, or add the leaves sparingly to salad.