I feel a bit of a fraud calling this a recipe, as it really is one of the easiest things that you can make. I don’t weigh or measure any of the ingredients, adding more as I blitz according to taste and texture. But as the wild garlic season draws to a close it is one worth sharing. I foraged my wild garlic from the local park so this is also incredibly thrifty.

Wild garlic pesto

Makes one jar

Ingredients:

Good handful of wild garlic

Handful of pine nuts

Generous glug of good quality olive oil

Generous shaving of parmesan (or vegetarian alternative)

Squeeze of lemon juice

Method

Start by toasting the pine nuts in a dry frying pan until lightly golden. To a food processor add the wild garlic (you can just use the leaves, or for a punchier garlic flavour use the bulbs as well), pine nuts and parmesan. Turn on the processor and slowly add the olive oil until you have your desired pesto consistency. Finish off with a squeeze of lemon juice before transferring to a sterilised jam jar. This will keep in the refrigerator for a couple of weeks (although this tastes so good I seriously doubt that it will).

I have served mine with pasta and a scattering of feta cheese, but feel free to experiment.