Wild Garlic Pesto

When you go into the woods near where I live in springtime, there is wild garlic everywhere. Fields of it! A bit of foraging is always fun and the kids love picking a few bunches of wild garlic and whizzing up some pesto.

You need:

• two bunches of wild garlic

• a handful of pine kernels or nuts

• olive oil 50ml

• parmesan, if you fancy

We dry toasted the nuts in a frying pan and whizzed all the ingredients up in the chopper, added enough water to loosen it up a bit and salt and pepper to taste. If you cover the top with oil oil and store it in a jar, the pesto will keep nicely for a week.

We like it best with pasta, green beans and small chunks of potato. I cook the potato pieces with the pasta in salted water and add the green beans 5 minutes before the pasta is al dente. Save a cup of pasta water and drain the pasta/potato/bean mix. Stir in the pesto with a little of the pasta water so it isn’t too stodgy.

Delish!