Wild Garlic Pesto

Wild garlic is in abundance at this time of year - it is a real sign of spring, the season is not long from the end of March to late June, the best of the crop is to be picked when quite young. So easy to pick and forage, it has a lovely white flower and the smell is quiet pungent - you cannot miss it. This photo was taken this morning on my daily walk, it was very beautiful and the smell amazing. 

There are many uses for wild garlic it can be whizzed up to make pesto which is delicious with pasta, roast chicken or fish or even to make garlic bread. Or you can use it to make soup or to add a garlic punch to salads. This recipe makes quite a lot of pesto - it will keep for two weeks in the fridge and also freezes well. This is a must for garlic lovers, it has a pretty big kick so make sure all indulge - you have been warned! 

Ingredients
150g wild garlic

1 garlic clove finely chopped

50g Parmesan grated
50g pine nuts and toasted
150ml olive oil
1/2 lemon zested and juice, to taste
salt and pepper

Method

1. Rinse and roughly chop the wild garlic leaves.
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. Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.