We secretly replanted some wild garlic into the wilder parts of our garden last year. As usual with suchlike, I didn't touch it for a year so it would have a chance to settle in. So, first harvest: wild garlic pesto; full of green stuff; garlickiness slightly dispersed by edamame content.
1/2 cup edamame, defrosted
c. 15 leaves wild garlic
1/4 cup pumpkin seeds
3-4 tbsp olive oil
salt+pepper
Put all ingredients into a blender and blend. Taste for seasoning and acid (add a little more salt, pepper, lemon juice, olive oil if it needs it). Store and eat as normal pesto.
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