Wild garlic grows prolifically in Spring in the UK in ares that are damp, close to a river or stream. The young leaves are full of garlic flavour and perfect for a pesto.

Ingredients:
60g pine nuts  140g wild garlic leaves  80g parmesan  150 ml olive oil

Blitz the nuts with the parmesan and garlic leaves in a blender and slowly add the olive oil. I add a drop or two of lemon juice too. This is fantastic in sauces, spread on toast or as a dip. If you haven’t got pine nuts substitute cashews or peanuts.