Wild Garlic Pesto

Wild Garlic is growing everywhere at the moment, so go and find a field full and snap some up. Or go to the shops or farmers market and grab a bunch. It is much milder in flavour than the garlic bulb, and has all the anti-viral, anti-inflammatory and anti-microbial properties of its relative. It has been found to lower blood pressure more effectively though. And Native Americans prized it to cure asthma, and in the Middle Ages it was used as a cholera cure. It is totally delicious and worth whizzing up to make this tasty pesto as a perfect spring supper when the kids are clamouring for pasta. You can adjust the strength accordingly with extra oil, water and seeds, depending on people's taste buds!

• 100g Wild Garlic, torn
• 30g Parsley, torn
• 10g Basil leaves, torn
• 1 lemon juiced and zest
• 1 Cup toasted pumpkin seeds
• Sea salt
• 1/4 cup Olive oil
• 1/4 cup Grapeseed oil

Blend first 3 ingredients until they are chopped well then add in the toasted seeds and blitz until they are broken down. Then drizzle in the lemon juice, zest and oils as you continue blending. Adjust salt to taste and add in more water to texture required.