Many edible plants can be used to make a fresh spring pesto from seasonal ingredients. Give it a go and enjoy it on toast, with pasta, or as a dipping sauce.

A note on foraging

You could use wild garlic (also called ramsons), garlic mustard, or basil from the supermarket if you don't want to forage.

When foraging only pick plants which you are certain are edible. Use an identification guide to be sure - and always leave plenty growing for wildlife too.

Ingredients:

• Large bunch of wild garlic, garlic mustard, or basil leaves
• 50g parmesan or hard cheese alternative, finely grated
• 1 garlic clove, finely chopped
• ½ lemon zested and a few squeezes of juice
• 50g toasted pine nuts or walnuts
• 150ml olive oil

Recipe:

1. Wash and roughly chop the leaves.
2. Blitz the leaves, hard cheese, garlic, lemon zest (if using) and nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice to taste.
3. Transfer the pesto to a clean jar and top with the remaining oil. Your pesto will keep in the fridge for up to two weeks.