A simple pesto that can be stored for months.


  • 200 g wild garlic leaves
  • 100 g spring onions
  • 100 g almonds
  • 200 ml olive oil
  • 200 ml sunflower/rapeseed oil
  • 80 g chopped parmesan cheese


  • Simply roughly chop all the ingredients and add them to the food blender.
  • Blend for a few moments before adding the oil and continue to blend until smooth.


Richie's tip: This will keep for a week in the fridge but if you divide it into small containers or freezer backs you can keep it frozen for months.