Wild Garlic Pesto

Either with all wild garlic OR add some young nettle tops OR add some basil leaves. Nuts can be varied, as can the cheese. If using fresh lemon than add zest to the mix before blitzing.

Wash 150g wild garlic leaves and roughly chop
Grate 150g Parmesan
Lightly dry fry 50g pine nuts
Chop a clove of garlic
Blitz to rough paste in a food processor
Add most of 150ml rapeseed oil with machine running slowly.
Season and add a few squeezes of lemon juice

Put into clean jar and top with rest of the oil.
Will keep in the fridge for a couple of weeks - if it lasts that long.