Fantastic walk in the woods in Picardy, followed by wild garlic pesto harvested from the forest floor and a bottle of cotes du rhone (rather better than the 2€ version I served!). Cress and Charlie Hoblyn supplied the recipe though quantities are unknown: lots of lovely wild garlic leaves, olive oil, pine nuts, lemon juice and parmesan whizzed up in the magimix. Bit of salt and pepper, then eat. Very very delicious. More so because we just picked the leaves.
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