Wild Garlic Pesto

Unlike bulb garlic which stores well, wild garlic has a relatively short season since we usually just consume the leaves. This is a brilliant way of preserving the flavours for use at any time of the year – freeze tablespoons in an ice cube tray and defrost throughout the year.

Ingredients:
150ml olive oil
1 bunch spring onions, sliced
2 fat garlic cloves, chopped
200g wild garlic leaves, tough stems removed
100g pine nuts or cashew nutsven sunflowers seeds)
100g parmesan, grated
1tsp caster sugar

Method:
Sauté the spring onions and garlic gently in 3 tbsp. of the olive oil for about 3 minutes, then whizz up in a blender with all the rest of the ingredients. Either freeze in ice cube trays or pot into sterilised jars – pour extra olive oil over the top of the pesto if it is in jars to keep it fresh in the fridge for about 1 month.
Use 250g dried pasta, 125g petit pois, 125g asparagus spears and 6 tbsp. wild garlic pesto for a quick and easy supper of spring pasta.