Wild Garlic Pesto

Makes 1 medium sized jar Prep time 15 minutes Cook time NONE Ingredients - 100g wild garlic leaves, stalks trimmed 25g flat leaf parsley 1/2 lemon, zest + juice 50g parmesan cheese, grated 50g pine nuts, toasted (or hazelnuts or walnuts work well to) 120ml extra virgin olive oil sat and pepper Method - In the small bowl of the food processor or blender, blitz both the wild garlic and parsley until you have a smooth consistency. Add the toasted and cooled nuts to the processor and blitz until smooth. Add the parmesan, lemon juice and zest and blitz again until just incorporated. Season to taste. Spoon the pesto in to a bowl and stir through half the olive oil. Spoon in to an air tight jar and top to cover with the remaining olive oil. The pesto will last up to 2 weeks after making if kept topped up with oil in a jar in the fridge. I serve mine stirred through linguini and topped with parmesan, spooned atop a spring vegetable soup or stirred through lamb stews with wild garlic dumplings! Its so delicious and easy to forage yourself.