Wild Garlic Pesto

1. Heat a frying pan over medium heat then toast the pine nuts until golden brown. Remove nuts from the pan and set aside to cool.

2. Put the wild garlic leaves, garlic cloves, pine nuts and half of the oil into a food processor with a chopping blade and blitz to a paste.

3. Transfer the paste to a bowl and stir in the remainder of the oil, the Parmesan cheese, salt and pepper.

4. Store in an airtight jar and pour in additional oil to ensure the pesto is covered with oil to retain its freshness.

Notes:
– This pesto will stay fresh in the fridge for up to 3 weeks.
– To make a smaller quantity, the ingredients can be scaled down accordingly.