Last Sunday, a friend asked if I'd like to pick some wild garlic with her. Although I like wild garlic and when it can be bought during it's short season, I usually stock up, I've never picked it on my own. Why? Because it can be confused with lily of the valley and they are very poisonous if eaten. My friend assured me the she would show me which leaves to pick and that it was too early for lily of the valley to be growing anyways. Besides, she said if I were to compare the two, then it would be very obvious (apart from the garlic smell) which is which. So I said I'd love to join her and trusted her to show me the right leaves. She promised me a forest full of wild garlic and I was amazed. I had never seen a forest with such a green carpet! It was amazing.

We picked bags full of wild garlic and then returned home. I thought about a soup, then I thought of a fritatta, then I thought about a risotto. I decided on a pesto, which could be used on pasta, in a risotto and in a fritatta.

Wild Garlic Pesto

Note: As wild garlic is very garlicy, ther eis no need to add garlic to the pesto. Whether or not you add salt, depends on how salty you like your pesto to be and how salty the parmesan is. This recipe makes enough for 4 plus enough to be used in risotto or on bread with a sharp cheese or how ever you'd like to serve it.

• 85 g wild garlic
• 55 g pine nuts
• 100 g grated parmesan
• olive oil

In a blender, combine wild garlic, pine nuts and about a third of the cheese. Slowly add olive oil until the prefered consistancy is reached. Serve with the rest of the grated cheese.