A vibrant spring pesto showcasing three of the season’s most abundant wild foods. Wild garlic brings a fresh garlicky kick, nettles add earthy depth, and dandelion leaves contribute a pleasant bitterness that balances the richness beautifully. Perfect stirred through pasta, spread on sandwiches, dolloped onto soups, or served alongside roasted vegetables and wild food feasts. 🌿✨🧄

INGREDIENTS

*   100g wild garlic leaves

*   60g nettle tops

*   40g dandelion leaves

*   30g pumpkin seeds

*   60ml Olive oil (add a little bit at a time until desired consistency)

*   30 g Parmesan cheese, grated (to taste)

*   Salt and a squeeze of lemon (to taste)

INSTRUCTIONS

1. Place all ingredients except oil into a food processor.

2. Add a generous glug of olive oil and whizz up, adding more as you go until forms the right consistency.

4. Taste and season with salt as needed, adjusting until just right. Enjoy with your favourite dish!