With minimum effort, you can enjoy maximum flavour. This pesto recipe by Andrew Pern is a spring classic to enjoy stirring into pasta, gnocchi, mash or simply as a dip for fresh crusty bread.


25g pine nuts, toasted
150ml virgin olive oil
2 cloves of garlic, crushed
200g wild garlic leaves from this week's Best in Season Selection, washed
Salt and pepper
50g parmesan or other hard cheese, grated


1. Liquidise all of the ingredients together in a blender or food processor.

2. Check the seasoning.

3. Place into an airtight container and store in the fridge. Use within 1-2 weeks.

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