Wild garlic pesto

Foraging diaries # 3: Wild garlic.

Wild garlic or Ramsons (Allium ursinum) can be found in shady areas of woods and it's impossible to miss it as it exudes an intense smell of garlic. 
When it flowers wild garlic embellish the woods.

When picked, it makes a very beautiful jar of flowers.

Unwillingly, we picked ½ kg of wild garlic!! There will be more recipes with wild garlic coming in the next few days as I struggled not to throw any away.
Wild garlic pesto is deliciously strong. If you don't like the strong taste of garlic, leave now!
Another one of Darina Allen's recipes.

Serves: 100ml.

Ingredients:

• 50g wild garlic leaves
• 25g pine nuts
• 1 garlic clove, peeled
• 40g parmesan or pecorino cheese, sliced
• 60ml olive oil
• Salt and pepper to taste

Method:

1. Add all the ingredients to the food processor and blitz. I used my usual food processor (Control grip all in one - Sage by Heston Blumenthal) but then I remembered I had a new toy! The control grip is good for large volumes but not small volumes so I bought Grind & chop - James Martin by Wahl. I changed the food to the grind & chop and was happy with the more even result.
   
   
   
   
2. Taste and correct seasoning.
   
3. Store in a jar in the fridge for up to 1 week. Darina recommends covering the pesto in the jar with olive oil to avoid it oxidizing as pesto with basil does. However, I did not do this and found that the pesto with wild basil did not oxidize. I did fill in the jar to the brim though...