Wild garlic grows in abundance from late winter until the end of spring and makes the most delicious pesto!
Heat a dry frying pan over a low heat and add the pine nuts. Toast for 2-3 minutes, stirring frequently, until lightly golden.
Transfer the pine nuts into a food processor along with the wild garlic leaves, parmesan/vegan alternative, lemon juice and a generous amount of salt and black pepper. Blend, adding the extra virgin olive oil in a slow drizzle, until almost smooth (you want it to retain a little bit of texture). Taste and adjust the seasoning, adding a little more of any ingredient you think it may need.
Serve the pesto mixed through pasta, or however you wish. Alternatively, transfer into a jar and refrigerate for up to 3 days.
Recipe courtesy of georgieeats.co.uk