Wild garlic pesto

Wild garlic is fabulous used in place of other leaves such as spinach and rocket. It can also replace the basil and garlic combo in this really simple, fresh and seasonal pesto. It is also a great way of preserving the wild herb if your haul this season has been plentiful like mine. Raw wild garlic has quite a kick, with the pungency softening when cooked, so use sparingly.


What you will need
50g wild garlic
30g pine nuts
30g parmesan cheese
80ml olive oil


Simply place the garlic, pine nuts and parmesan cheese into a blender and slowly add the oil through neck of the  blender. Alternatively crush the garlic and pine nuts in a pestle and mortar then stir through the finely grated parmesan. Dean well with salt an pepper.

Serve tossed through pasta on bread as bruschetta.

Store in the fridge topped up with more olive oil or freeze in plastic.