150mlEV olive oilhow much you use will depend on how thick you like your pesto
¼tspsalt
freshly ground black pepper
Instructions
Rinse your wild garlic leaves and pat dry with kitchen paper.
Either roughly chop the leaves and stalks or just tear them up with your hands and place them in your chopper.
Add the basil leaves, cheese, nuts, lemon juice and about ⅔ of the olive oil. Follow this with the salt and some pepper. Place the chopper lid on and blitz everything to a fairly smooth paste. Add more oil if you need it, or if you want a runnier pesto.You will also have to scrape down the sides of your chopper a couple of times during the process, to ensure that everything is chopped up well.If you have a chopper with a funner, you can also drizzle the olive oil in as you are chopping everything up.
Taste, and add more salt if you want to. Store in a clean jar for up to 2 weeks in the fridge.