Wild Garlic Pesto

Instructions

I enjoy foraging wild garlic in the forest in spring, though you need to be careful not to confuse it with the similar looking (and poisonous!) lily of the valley. Made into a pesto, it can be stored for several months and tastes delicious on pasta, burgers and in salad dressings.

1. Wash the wild garlic and dry as much as possible using a salad spinner. Too much water can dilute the flavor and reduce the shelf-life of the pesto.
2. In batches, add all the ingredients to a blender and purée until mostly smooth and a little chunky.
3. Fill the pesto into glasses. Wipe away any pesto smudges along the upper edge and cover with a finger-width of olive oil. This seals off the pesto from the air and allows it to be stored in the frige for several months. Refill the layer of olive oil if necessary after taking out some pesto.