Wild garlic, after it’s picked, can wilt really fast. To keep it fresh after picking I wrapped it in a damp tea towel and popped it in a sealable box in the fridge. Or you could make it into pesto straight away.

 

Wild Garlic Pesto

About 20 leaves of wild garlic

8 walnuts

190ml (3/4 cup) olive oil

This is a simple two-step process: put it in the blender and blend it up.

It’s served here with spinach pasta and broccoli but it can be used just like any other pesto.