Wild Garlic Pesto

Wild garlic leaves start to appear in March, so I am late to the party to make my first wild garlic dish of the year.

Serves 4
1 handful of wild garlic leaves, the younger the better
50g mature cheddar
50g walnuts
50ml or more light olive oil

Put everything in a mini food processor and whizz together to a smoothish paste, add a little more olive oil if needed to make a loose paste.

We only ever serve pesto over pasta, but there must be other uses but the kids won't let us.