INGREDIENT NOTES: You can forage for wild garlic yourself if you’re lucky enough to find it in a park, and you can also find it at some farmer’s markets in spring. Some online retailers also stock it, in the UK, you can find it on Able & Cole, Riverford and Ocado. Wherever you find it, make sure you give the leaves a very good wash and dry once you get them.

SUBSTITUTIONS: Swap the sunflower seeds for pine nuts, almonds, cashews, hazelnuts or pumpkin (pepita) seeds – just make sure you toast them too. Leave the parmesan out for a vegan version, or you could use Grada padano or pecorino in place of parmesan.

STORAGE INSTRUCTIONS: The pesto will keep well for at least 1 week, stored in a covered container in the fridge. To help preserve the bright green colour, place a piece of cling film directly on top of the pesto in the container then seal your container. Exposure to the air can cause the pesto’s colour to dull, so this helps to prevent that. You can also freeze the pesto for up to 6 months. I like to freeze it in ice trays, then place the frozen pesto cubes into zip lock bags to store and easily defrost by adding it straight into sauces, soups or stews, or you can let it defrost in the fridge overnight.