Wild Garlic Pesto Pasta with Ham

Buying the wild garlic leaves was one of those spur of the moment things, with no idea what I was going to do with it. So it sat in the fridge for a couple of days, taunting me every time I opened the fridge door. So yesterday, I decided it was the main part of dinner. 

Pesto has been around quite a long time, starting with the basil version, then the sundried tomato and various others. I haven't seen pesto made with wild garlic (it may well be in the shops and I have missed it) - but I figured, why not? 

Ingredients:

70g wild garlic
40g parmesan, finely grated
40g pine nuts
Approx. 60ml olive oil  
salt & pepper

Method:

Add the wild garlic, parmesan and nuts to a small food processor or hand blender and blitz, until a paste. Slowly add olive oil until it comes to a loose consistency and season with salt and freshly ground black pepper.

This makes about a small kilner jar worth. If you top with olive oil you can keep in the fridge for several weeks. 

Add to pasta and toss through. Its really delicious!