Wild Garlic Pesto

Ingredients

Makes 1 regular jam jar

1. 150g of wild garlic

2. 50g parmesan, grated, large or small, it doesn't matter

3. 50g pine nuts

4. 150ml olive oil

5. Lemon half, for squeezing

Method

1. Wash the wild garlic and dry it in a salad spinner. Pick out the flower buds - put them in bud vases and leave to open for use in the future.

2. Roughly chop your wild garlic leaves so you can fit them in your blender.

3. Put the wild garlic, parmesan and pine nuts into a blender and blend to a puree.

4. Add the olive oil gradually and carry on blending until it's all used up.

5. Add a squeeze of lemon and taste your pesto adding salt and pepper as necessary.

6. Pot up into a clean jar. It will keep happily in the fridge for a couple of weeks, if it lasts that long!