1/4 carrier bag of wild garlic (pick respectfully, and away from paths. Only harvest what you need. Ensure you have correctly identified the leaf – see online for advice. It should smell like garlic).
Extra virgin olive oil
Walnuts or hazelnuts
Salt and black pepper
Wash the garlic leaves thoroughly in cold water. Rinse and pat dry with kitchen towel.
Blend in batches with a generous amount of olive oil. Season with salt and pepper.
Crush the walnuts/hazelnuts with a pestle and mortar, then add to the pesto and mix. Add more olive oil if not liquid enough.
Use as if normal pesto (add generous amounts of grated cheddar or Parmesan).
Suitable for freezing.
Harvest wild garlic from March to May!