Wild garlic pesto

Blitz the leaves with oil, nuts, and hard cheese. Freeze what you don't eat.

Ten minutes, all year

Wild garlic pesto is the fastest way to bank the spring. Make a big batch and freeze it in cubes — it lasts all year.

You'll need

wild garlic     a big bunch, washed
nuts           pine nuts, or walnuts for cheaper
hard cheese    parmesan or pecorino
olive oil      good stuff

Method

Blitz garlic, nuts, and cheese with oil until it's the texture you like, season, and jar under a slick of oil. Freeze what you won't eat this week.