1. Thoroughly wash your wild garlic and place in a food processor, blitz until fairly well broken up.
2. Add your parmesan and process further, to help you break down the garlic leaves.
3. Add your toasted pine nuts. Once the nuts are added you’ll want to add the olive oil little by little until you reach your desired consistency.
4. Add salt, pepper and lemon to taste.
If you love a pesto-pasta dish but follow a gluten-free diet, we recommend trying a ‘courgetti’ recipe instead. See one of our favourites here.
Please be mindful of protecting nature and look online for guidelines on how to forage responsibility.