Pesto can be expensive to buy particularly at this time of the year, when the key ingredient (basil) is unseasonal. Instead of basil, we use wild garlic leaves which are completely free and abundant at this time of the year. The pesto keeps well in the fridge for a week.
• 120g of Parmesan cheese, grated
• 350ml of extra virgin olive oil
• 100g of pine nuts
• 200g of wild garlic leaves, stems cut off, washed and dried
• Sea salt and ground black pepper
Place all the ingredients into a food processor and blitz until smooth. Add a little more oil if you prefer a looser consistency. Season with sea salt and ground black pepper and taste. Transfer to clean jars and top with an extra drizzle of oil to create a seal. The jars will keep in the fridge for at least one week.