Wild garlic grows in abundance between the end of winter, until mid-spring. Making a pesto with its beautiful fragrant leaves is a brilliant way to preserve it. The pesto can be frozen and defrosted to use however you wish - stirred through soups or pasta, slathered over bread, or beaten into softened butter.
Heat a dry frying pan over a low heat and add the pine nuts. Toast for 2-3 minutes, stirring frequently, until lightly golden.
Combine the toasted pine nuts, wild garlic leaves, parmesan, lemon juice and a generous pinch of salt and black pepper in a food processor. Blend, adding the olive oil in a slow drizzle through the hole in the top, until almost smooth (you want it to retain a little bit of texture). Taste and adjust the seasoning, if needed.
Transfer into an airtight container and refrigerate until ready to use however you wish.
Recipe courtesy of georgieeats.co.uk