This pesto knocks the socks off any shop bought variety!
Wild garlic is in season from April to June. It is such fun to go foraging it for yourself, but I would always recommend going with someone who knows what they are doing on your first foray.
Also remember the foraging code, only take as much as you need.
INGREDIENTS
Small bunch wild garlic (c100g)
Handful baby spinach (c50g)
50g Parmesan
50g Cashew or pine nuts
Juice 1 or 2 lemons (up to you)
Extra Virgin Olive Oil
Salt + Pepper
Step 1: Wash + Blitz
Thoroughly wash your wild garlic and place in a food processor with the spinach. (or you could use a stick blender). Whizz until the green are all chopped finely
Step 2: Blitz Again
Add the parmesan + nut of choice + the lemon juice blitz again in 10-15 second blasts. Now with the processor running slowly drizzle in the EVO until all the ingredients have combine to form a vibrant green sauce of slight pouring consistency.
Step 3: Store
Pour into an air tight jam jar + store in the fridge. Not that it will be around for long, it can be used as a sauce for grilled meats or fish. A dressing for salads, or a sauce for pasta ... the list goes on.