We have a small patch of wild garlic growing in our bombsite of a garden. At this time of year the leaves are fresh and tender and make an excellent pesto.
- 150g wild garlic leaves, washed
- 150g hard cheese (cheddar, parmesan, or a mixture)
- 150g nuts (I used a mixture of walnuts, pine nuts and almonds that all needed using up)
- 100ml olive oil
- big pinch of salt
- black pepper
Put all the ingredients in a blender and blitz until it’s all amalgamated, but stop before it reaches a completely smooth paste – it’s nicer if there are still recognisable bits of nuts and cheese.
This will keep in the fridge for about a week with a bit of extra olive oil drizzled over the top in a sealed container, or you can freeze it in an ice cube tray. Use it as you would any type of pesto – stir it into cooked pasta, or with sauteed mushrooms, or use it as a topping for pizza, or swirl it into vegetable soup.