Wild Garlic Pesto
For every 100g of wild garlic leaves
200ml olive oil
50g pine nuts or walnuts
1-2 cloves garlic (if you like it punchy)
Salt and pepper
Blanch the leaves in boiling water for about 10 secs then cool and dry quickly. After that whizz the leaves with the oil, nuts and garlic until smooth. Then add the Parmesan (grated) and season. Hey presto – it’s pesto!