Wild Garlic Pesto
For a large jar:
2 handfuls (about 100g) of wild garlic leaves with flowers
200ml extra virgin olive oil, plus a bit more for sealing
50g pine nuts or walnuts
2 garlic cloves
50g Parmesan cheese, grated
Salt and black pepper
Blanch the wild garlic leaves in boiling water for about 10 seconds.
Refresh in cold water and pat dry on kitchen paper.
Put the wild garlic, olive oil, pine nuts or walnuts, together with the garlic cloves, into a food processor and blend to a puree.
Transfer to a bowl and mix in the grated Parmesan. Season carefully and put into a sterilised jar.
Pour over a little extra olive oil to seal and cover tightly.
Or, if you're feeling a little more adventurous, you could always try your hand at making dandelion pesto. I'm certainly going to give it a try. You can find the recipe on David Lebovitz's fantastic foodie blog