Wild garlic is a fantastic spring green with a delicious flavour. Try swapping traditional basil pesto with this wild garlic version while the leaves are in season. Wild garlic is abundant in the wild right now, so you can forage for it, grow it or buy it from supermarkets.
Lightly roast 100g or a couple of handfuls of nuts, such as pine nuts, hazelnuts, or cashew nuts. Put these in the processor with 50g of grated Parmesan and a good glug of olive oil and blend to the right consistency. Wash and chop around 150g or three big handfuls of wild garlic leaves. Add this to a food processor with a couple of clothes of crushed garlic, salt and pepper and blend to a paste.
This pesto can be stirred into pasta but is also great as a condiment for fish or chicken, or to give soup or sandwiches a lift. Pop it in a jar in the fridge and it should last several days.