Wild Garlic Pesto

Wild Garlic is growing everywhere at the moment, so go and find a field full and snap some up for flavour and fabulousness on all fronts.

This is dairy free / vegan without using parmesan - but option to add cheese for a creamier, richer version.

My handheld stick blender that I use for all sauces and dips, also does egg whites, whisks, beats and has a mini bowl that I use for this - it gets used daily and packs up perfectly.

Or go to the shops or farmers market and grab a bunch. It is much milder in flavour than the garlic bulb, and has all the anti-viral, anti-inflammatory and anti-microbial properties of its relative.

It has been found to lower blood pressure. And Native Americans prized it to cure asthma, in the Middle Ages it was used as a cholera cure.

It is totally delicious and worth whizzing up to make this tasty pesto as a perfect spring supper when the kids are clamouring for pasta.

You can adjust the strength accordingly with extra oil.

Blend first 3 ingredients until they are chopped well then add in the toasted seeds or pine nuts depending and blitz until they are broken down. Then drizzle in the lemon juice, zest and oils as you continue blending. Adjust salt to taste and add in more water to texture required.

• 100g Wild Garlic
• 20g Basil leaves
• 1 lemon juiced and zest
• 1 Cup toasted pine nuts (or pumpkin seeds if needed)
• 50g parmesan, grated OPTIONAL
• Sea salt
• 1/4 cup Olive oil
• 1/4 cup Grapeseed oil
• Water as needed to loosen

Blend first 3 until chopped add seeds and drizzle in oils as blending. Adjust with more water to texture required.