This months tried and tested SLJ Favourite Recipe is for Wild Garlic Pesto and comes from Sam Palmer
100g wild garlic leaves
50g parmesan cheese or 50g nutritional yeast for a vegan and veggie friendly version
50g toasted pine nuts - if allergic to Pine nuts then other nuts are fine.
1-2 tablespoons of olive oil, Lemon juice & Salt and pepper
Wash wild garlic leaves thoroughly.
Place the leaves, Parmesan, olive oil and pine nuts into a food processor and blitz. You could do this with a pestle and mortar if you want to be more traditional
Add more oil if you want to have a thinner pesto.
Add salt, pepper and lemon juice to taste.