Wild Garlic Pesto

Living by the river has it's perks with available free food; wild garlic is in season and there is  plenty to go around.  You smell the stuff well before you see it, a strong smell that is not unpleasant. It has white flowers and green leaves as seen below.

To make the pesto you need some pine nuts, rapeseed oil (or olive oil), some pecarino cheese (or parmesan) and of course the wild garlic.

Take a good handful of wild garlic, wash it, then pat dry using kitchen roll.
Put it into a small blender with 4 tablespoons of oil, 2 tablespoons of grated cheese and a tablespoon of pine nuts.
Blitz in the blender, I like my pesto a bit chunky so I don't blitz for too long. If you like it smoother then blend until you get the texture you like.

It will keep in the fridge for a few days, I will be using it tonight with pasta.