My favorite thing about spring is the emergence of Wild Garlic in our garden. If you've never tasted Wild Garlic or Bärlauch (the German translation) before, its name sums up its taste: garlicky, and oh so good. Here's an easy way for you to preserve the goodness of spring:
Harvest a bunch of Wild Garlic, or buy it at your trusted market. Important note: Bärlauch has Doppelgängers which are poisonous, so make sure you know 100% how to identify it in the wild. When in doubt, buy it in your local market.
Wash the Bärlauch leaves, and spin them dry.
Throw about 100 grams of the leaves in your food processor, then blitz.
Add 80 grams of walnuts, together with 100 grams of olive oil, half a teaspoon of salt, and a few squeezes of lemon, then blitz until you get a smooth pesto paste.
Spoon this green goodness into jam jars, then pop them open any time.
Top over spaghetti, add olive oil and a generous sprinkling of Parmesan. Enjoy!