Ramson (wild garlic) Pesto
- A good handful of ramson leaves
- Toasted seeds
- Olive oil
- Sea salt and black pepper
Finely chop or blitz the leaves and seeds together with a little oil, pouring more in while blitzing (food processor is easiest) until the consistency you want. Season to taste, use as a dip, sauce, on toast with cheese, etc! Last chance to get the leaves before they all die back.