April, Wild Garlic Pesto

Eric wild garlic

Makes 300g


  • 80 g wild garlic leaves
  • 50 g parmesan (or similar hard) cheese
  • 50 g pine nuts
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 100 ml olive oil + some more for topping up the jar


  1. Wash the wild garlic leaves and dry them carefully
  2. Grate the cheese
  3. Grind the pine nuts in a food processor and add cheese, salt and pepper
  4. Add about 1/2 of the wild garlic leaves and blend
  5. Repeat with the remaining leaves
  6. Add the olive oil and blend
  7. Put in jar and top up with oil so that the pesto is covered and close lid.