When I was in Sweden last my mother gave me a large bag of wild garlic she picked for me, so back in London I made a batch of lovely pesto that I’ve been eating lately. The same day I made it I just had it with spaghetti and (more) grated parmesan as a light lunch. Delicious!
Wild garlic pesto, approx 250 ml pesto
ca 50-70 g wild garlic (about a bunch as stick as a small banana)
30 g almonds
40 g parmesan
1/2 lemon, juice only
mild oil, approx 100-150 ml
salt & pepper
Mix wild garlic, almonds, lemon juice and parmesan with a bit of oil to a paste in a food processor or with a stick blender. Keep adding oil until you have the consistency you like. Season to taste with salt and pepper. Keeps in the fridge for 5-7 days.