Other suggested uses for wild garlic are: use to stuff a chicken for a delicious roast, add some lightly sauteed leaves to scrambled eggs or omelettes, or add the leaves sparingly to salad.
Handful of wild garlic leaves, washed
1 garlic clove, crushed
100ml olive oil
50g pine nuts of walnuts
50g parmesan, grated
1 tbs lemon juice
Salt and black pepper to taste
Roughly chop the garlic leaves and blend in a food processor with the garlic clove, olive oil and nuts. Stop, push down any leaves, add the parmesan and lemon juice plus salt and pepper to taste. Blend and serve or spoon into a clean jar and refrigerate until needed. Add a little more oil if you prefer a thinner pesto.