Directions

1. Prepare the wild garlic: Wash the wild garlic thoroughly, pat it dry and remove the thick stems.

2. Roast the pine nuts: Toast the pine nuts in a dry pan until lightly golden brown. Roasting intensifies the nutty flavour.

3. Mix the pesto: Put the wild garlic, grated Parmesan, roasted pine nuts, salt and pepper in a blender or tall container. Add some of the olive oil and puree everything until a creamy consistency is achieved.

4. Adjust the olive oil: Gradually add more olive oil until the desired consistency is achieved. For a particularly delicate flavour, grate the zest of an organic lemon.

5. Storage: Pour the finished wild garlic pesto into a clean glass jar and cover with a thin layer of olive oil. This prevents oxidation and keeps the pesto fresh for longer. It will keep for about a week in the refrigerator.