Wild garlic season is one of the most exciting times of the forager’s year. This punchy garlicky green makes an incredible pesto, perfect served with pasta, spread on sourdough toast or stirred through steamed new potatoes. The addition of blanched nettles tones down the strong garlic flavour and adds a herbal-mineral note.

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Ingredients (makes roughly one jar)

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• 50g wild garlic leaves, rinsed and spun in a salad spinner to remove excess water

• 50g young nettle tops (blanched for 1 minute, cooled and squeezed)

• 50g nuts (pine nuts, cashews and walnuts all work well)

• ½ cup olive oil

• 30g grated hard cheese (this can be omitted for a dairy free version)

• Juice of ½ lemon

• Salt and pepper to taste

 

Method

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1. Add the wild garlic, blanched nettles, nuts, cheese, and lemon juice to a food processor. Pulse a few times.
    

2. With the food processor running, drizzle in the olive oil until the pesto reaches an evenly blended consistency.
    

3. Season with salt and pepper to taste.
    

4. The pesto will keep in the fridge for 3 - 5 days or in the freezer for up to 3 months.