A friend has brought me a bag full of wild garlic that I’ve planted out under the pear tree, hoping against hope that it can cope with the dry shade. There were enough pieces left over without roots or bulbs to hunt around for a recipe. The answer is a green garlic pesto that should be great stirred into pasta or used as the base of roast vegetables in a pastry case.

1 large bunch of wild garlic, washed well
1 small bunch of curly parsley. washed
60g pine nuts
60g parmesan, grated
150ml olive oil
squeeze of lemon
salt and pepper

Method

Place all the ingredients into a food processor apart from the olive oil and blitz for a minute or two then slowly pour in the olive oil until blended. Use for pasta, mash, dipping etc etc