Wild Garlic Pesto

Whilst out foraging for local dyestuffs, we came across the most beautiful wood with a carpet of wild garlic, here is our recipe for Wild Garlic Pesto for you to enjoy.

Wild Garlic Pesto is delicious stirred through fresh pasta, swirled through soups, or served as a condiment alongside roast chicken and will keep for about a week in the fridge.

• Wash a generous handful of wild garlic leaves and then place in a food processor, blitz until broken up.

• Toast 50g pine nuts until golden and pop in the processor with the wild garlic, along with 50g freshly shaved parmesan.

• Blend, adding the olive oil until you reach your desired consistency.

• Add the juice of half a lemon and finally a generous grinding of salt and pepper.