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:
- Almond Oat Crumble
- Buttered Tomatoes with Honey, Orange and Rosemary
- Pork chops with creamy bacon and cabbage