Wild Garlic Pesto

• 100 g wild garlic
• 25 g pine nuts, toasted
• zest and juice of 1

In a blender or food processor, blend half of the wild garlic with the toasted pine nuts, lemon zest and juice, Parmesan and about 35g of the oil.

Add the remaining wild garlic, then pulse whilst adding the rest of the oil until a coarse pesto is formed. Season to taste. Store in an airtight container in the fridge, covered in a layer of oil.