Wild garlic pesto

This morning we took a deviation from our usual walk to the damp shady dell where the best wild garlic grows (extra shows MrHCB collecting wild garlic leaves in his carrier bag).

I make enough wild garlic pesto each Spring to last throughout the year.  It’s a wonderful addition to soups and casseroles.  The ingredients (for quite a large quantity) are - 600g wild garlic leaves, 200g pine kernels, 200g Parmesan, 4 garlic cloves, 600ml virgin olive oil - to be blended and bottled.