Fold through some mayo with a squeeze lemon.
- handful wild garlic leaves (washed)
- 200 ml olive oil
- salt and pepper
- Using a blender, whizz all ingredients together as if you were making a pesto.
- Fold through some mayo with a squeeze lemon
More by Paul Flynn:
- Pan Fried Monkfish, Creamy Brandade: Today show
- Bacon, onion, potato and sour cream tart/pizza
- Paul Flynn's Seafood Chowder