Cooking in time of Lockdown - Nr 2 Wild Garlic Pesto

Used traditionally throughout Europe as a spring tonic due to its blood-purifying properties, similarly to bulb garlic, wild garlic is also thought to lower cholesterol and blood-pressure, which in turn helps to reduce the risk of diseases such as heart attack or stroke.

Dense clusters of green spears thrust from the woodland floor in spring: these are ramsons, better known as wild garlic. If you’re new to foraging, the bright green leaves and beautiful white flowers of the wild garlic is a great best place to start, as it’s very easy to identify, very prolific and delicious. At this time of year there is no need to buy garlic bulbs in the supermarket – their foraging counterpart can be found in any British woodland or riverbank.

• 2 handfuls (about 100g) of wild garlic leaves with flowers

• 200ml extra virgin olive oil, plus a bit more for sealing

• 50g pine nuts or walnuts, lightly toasted to bring out the nuttiness

• 2 garlic cloves

• Juice of (up to) half a lemon

• 50g Parmesan cheese, grated

• Salt and black pepper

Blanch the wild garlic leaves in boiling water for about 10 seconds. Refresh in cold water and pat dry on kitchen paper.

Put the wild garlic, olive oil, half the pine nuts or walnuts and the garlic cloves, into a food processor and blend to a coarse puree. Add the rest of the nuts and pulse to break up, add the lemon juice.

Transfer to a bowl and mix in the grated Parmesan. Season carefully and put into a sterilised jar.

Pour over a little extra virgin olive oil to seal and cover tightly.

Delicious stirred through pasta or as a topping for baked potatoes, served with lamb or roast chicken.