Toast the pine nuts in the oven until they're lightly browned
Thoroughly wash wild garlic leaves under cold water and dry them well
Peel and roughly chop the garlic clove
Add the wild garlic leaves, parmesan, toasted pine nuts, and a pinch of salt and pepper to the blender
With the blender running, slowly pour in the olive oil until the mixture becomes smooth
Taste the pesto mixture and adjust the seasoning as needed
Store in an airtight jar in the fridge for up to a week
Notes
Optional extras
Lemon juice
Vegan parmesan cheese
Fresh or dried chilli
UsesWild garlic pesto goes well as a simple pasta dish, added to roast vegetables, cooked chicken or salmon, pizza toppings or can be used as a spread on crusty bread.