Wild garlic is lovely to use in pesto while it’s in season, although it makes a rather fleeting springtime appearance so you have to catch it while you can. For a slightly less garlicky and intense flavour, you can also substitute in a handful of fresh parsley to this recipe, to tone it down.

I use my Uncle Tom’s cold-pressed extra virgin olive oil from his grove in Abruzzo for this recipe, which has a beautifully low acidity and some peppery notes that complement the wild garlic. Because there are so  few ingredients in this recipe, it pays to use good quality and fresh ones where you can. It’s an incredibly quick and simple sauce to make, and as well as stirring it through pasta, it’s also delicious scraped over lightly toasted sourdough with some goats’ cheese, or served with crudités and flatbreads as part of a sharing platter.

Makes approximately 215g of fresh pesto