This works with any wild green – whatever can be found and the measurements/ingredients can be varied to suit preferences and dietary needs.
Handful of wild greens or mix of lots (wild garlic, three cornered leek, dandelion leaves, nettles)
Good glug of good quality olive oil
Handful of nuts (I like cashews, but sunflower/pumpkin/walnut/pine nuts are also good)
Parmesan or nutritional yeast
Salt and pepper to taste.
Wash greens, pat dry and blend well with oil in a food processer. Add nuts and cheese last and blitz quickly if you like a coarser, crunchier pesto.
Place in jar and cover with oil. It will last in the fridge for a few weeks or so.
Enjoy with pasta, as a dip, or on pizza.