Wild Garlic Pesto

Serves 6

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

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!