The wild garlic is all over the woods at the moment. I harvested a bunch today and made this pesto. There were no real measurements, roughly about
300g wild garlic leaves, long stems removed,
70g parmigiana reggiano (you have to use the good stuff, it makes a difference)
zest and juice of one lemon
70g of whole almonds (I didn’t have pine nuts) that were toasted in a dry pan.
50-70g oil (i used rapeseed oil, as I had no olive)
break the cheese into bits into the bowl of a food processor., add the almonds and blitz them into a rubble, add everything else and process into a coarse paste. You can do this in a pestle and mortar, but I was lazy.
it is smack you around the mouth flavourful.