Wild garlic pesto

The simplest method is to put everything except the oil in a food processor, blitz for a few seconds, then continue to whiz while slowly adding the olive oil through the funnel. I prefer to leave things a little coarser and take the traditional path of finely chopping the Wild Garlic leaves, then grinding them with the Pignuts and Parmesan, using a large pestle and mortar, and adding the olive oil towards the end.

Whichever you decide upon, transfer to a jar, pour sufficient olive oil on top to keep the pesto covered, close the lid and store it in the fridge. Under its layer of oil, the pesto will keep for several weeks.