MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Wild Garlic Pesto Categories: Pesto Yield: 1 Batch 100 g Garlicky leaves 50 g Parmesan; grated 50 g Pine nuts; toasted Olive oil Lemon juice; to taste Salt & pepper It was the Dirty Weekenders' annual charity ceilidh last Thursday, and there was a raffle to raise money for the Scottish Wildlife Trust, so I decided to make some pesto as a raffle prize. I got all the leafy ingredients from Roslin Glen, which is a Dirty Weekenders project location, and one of my favourite places in the world. I collected Allium ursinum (Ramsons), Allium paradoxum (Few-flowered Leek), and Allaria petiolata (Garlic Mustard), all of which are really easy to identify and in full growth at the moment (late April). Blitz all of the leaves in a food processor until homogenized, but not pasty. Add the parmesan, olive oil, lemon juice, blitz again. Toast the pine nuts in a frying pan until fragrant, then add to mixture. Blitz again, but keep some chunky pine nuts. Season. Recipe by John L. Godlee, May 5, 2018 Recipe FROM: MMMMM