Serves 6

Ingredients
80g wild garlic leaves, washed
50g pine nuts
50g water
50g extra virgin olive oil
40g pecorino

Method
Place the wild garlic, pine nuts, water and 30g of olive oil into a food processor or blender with a pinch of sea salt.

Blend until smooth

Add the remaining 30g of olive oil and stir through

Serve in salad, with pasta, on toasted sourdough bread with tomatoes….delicious!