Wild garlic pesto

Ingredients

• 100 g wild garlic leaves (ramsons), young nettles or few-flowered leek
• 50 g parmesan
• 50 g pine nuts, walnuts or hazelnuts
• Olive oil
• Lemon juice
• Salt and pepper

Method

1. Blitz all of the leaves in a food processor until homogenized, but not pasty
2. Add the parmesan, olive oil, lemon juice, blitz again
3. Toast the nuts in a frying pan until fragrant, being careful not to burn them, then add to mixture
4. Blitz again, but keep some chunky nut pieces
5. Season with salt and pepper to taste
6. Transfer to a clean jar and press down to remove air pockets, add a thin layer of olive oil on top, then seal and refrigerate