At this time of year pesto can be made from a number of greens, which can be mixed. Nasturtiums give a peppery flavour.
Chickweed, young Dandelion leaves, Fat Hen, young Nettle tops, Sorrel, Wall Pennywort, Wild Garlic and Wood Sorrel can all be used.
What follows is a basic recipe, if not using Wild Garlic greens or bulbs then use garlic and any other seasoning you like.
2 large handfuls mixed greens
120g/4oz almonds, pine nuts or walnuts
Enough extra virgin olive oil to cover the ingredients
60g/2oz parmesan or any strong hard cheese or miso
Sea salt and black pepper
Lemon juice to taste (between half and whole lemon>
Blend leaves, nuts, cheese or miso and olive oil until chopped (if you don’t have a food processor a stick or jug blender will do).
Add seasoning and lemon juice to taste.
Pesto can be stored in the fridge for several months as long as it is covered in enough olive oil. It can also be frozen.