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Pesto made with Allium ursinum leaves, known as wild garlic, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garlic.

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Flat-lay still life of the ingredients you need to make wild garlic pesto. You need 25-30 freshly picked wild garlic leaves, parmesan cheese, olive oil, toasted pine nuts, lemon juice, salt and pepper. Blend the leaves in a blender with the oil until you have a slightly rough texture then add the rest of the ingredients until you have a smooter paste like consistency but still with some texture and fibre. Keep in lidded glass jar and use a condiment to pasta dishes or anything you fancy really! Wild garlic or Allium ursinum, goes by many names; wild garlic, wild cowleek, ramsons, buckrams, broad-leaved garlic, wood garlic, bear leek or bear's garlic. It grows in the springtime in damp woodland areas. It’s fragrant flowers and leaves are a sign the spring and summer are on their way. It leaves can used to make to make salads, a garlic dressing or as a pesto sauce. Colour, horizontal composition with some copy space.

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