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Milder than garlic bulbs as we know them and with a tangy, chive-like flavour. They make a tasty alternative to basil pesto; perfect for stirring into fresh pasta, risotto and soup, or drizzled over salads or dips like hummus.
Cooking time: 5 minutes plus 5 minutes prep
100g wild garlic
70g pine nuts, toasted
50g parmesan, grated
1 lemon, zest and juice
Salt & pepper