Wild Garlic Pesto

Serves 4 - Prep time 15 - 20 mins

Dead simple, this wild garlic pesto is a refreshing change to basil and easily becomes a defining taste of Spring.

INGREDIENTS

• 1 large handful wild garlic leaves, well washed and dried
• 2 tbsp toasted pine kernels
• 1 clove garlic, peeled and crushed
• 1 cup olive oil
• 4 tbsp English parmesan cheese (Twineham grange) freshly grated
• Salt and freshly cracked pepper to taste
• 2 tbsp Lemon juice at the last minute

METHOD

1. For best results use a pestle and mortar but otherwise process the wild garlic, pine kernels, garlic and olive oil in a food processor.
2. Add in the cheese and taste, add salt and pepper as required.
3. Store the pesto in a sterilised jar in the fridge.
4. A squirt of fresh lemon juice at the last minute brings a real kick to this pesto and anything that it is served with.
5. Don't add the lemon too early or the pesto will discolour.

Tip: Roll up several leaves of wild garlic like a cigar, slice them thinly, and add to salads, or to an omelette for a light lunch, or chop it finely and put it in salad dressing.