Wild garlic pesto

• wild garlic leaves↗150g g

  or young nettles, or a mixture (foraged – see tip)

• parmesan↗50g g

  or vegetarian alternative, finely grated

• garlic clove↗1

  finely chopped

• lemon↗½ ½

  zested and a few squeezes of juice

• pine nuts↗50g g

  toasted

• rapeseed oil↗150ml ml

Step-by-step instructions

1. 1

   Rinse and roughly chop the wild garlic leaves.

2. 2

   Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.

3. 3

   Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.