Where we are in Dorset, we are lucky enough to find wild garlic growing in the woods. It’s arrival is an early sign of Spring and its abundance means you can make pots and pots of fresh pesto.
Riverford Organic have a simple recipe.
100g washed wild garlic leaves
50g grated Parmesan or vegetarian alternative
50g hazelnuts or more traditional pine nuts
Put the washed leaves into a food processor with the Parmesan cheese, blitz, add the nuts and blitz some more whilst slowly adding olive oil. Season to taste with salt and pepper and lemon juice.