James’ Wild Garlic Pesto

1. Pop the wild garlic, sunflower seeds and 2 tbsp olive oil in a food processor with a pinch of salt and pepper. Blitz to make a rough pesto, adding an extra splash of olive oil if it seems a bit dry. No processor? Use a pestle and mortar to crush the sunflower seeds and wild garlic together to make a paste, then stir in the olive oil and season with salt and pepper.

2. And that’s it. It’s ready to be mixed through cooked pasta, boiled potatoes or as a topping for grilled meat, fish or vegetables.

3. We're wild about...
Totally Wild Foods is the brainchild of James Wood; one of the UK’s top foraged food experts. Their mission is to inspire fledgling foragers and spread the word about wild eating. Happily, they use their expertise to bring the (sustainably-sourced) riches of Britain’s coasts and forests to your cooking.