Wild Garlic and walnut pesto

Put the wild-garlic leaves, the freshly grated Parmesan, the walnuts and the crushed garlic in a food processor and whizz up until a coarse paste is formed. Add the 75ml (3fl oz) of extra-virgin olive oil and a pinch of salt and taste.

Pour the pesto into a sterilised jar, cover it with 1cm (½in) of extra-virgin olive oil and store in the fridge.