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@Saffronspokes
No recipe as such as I do it all by eye but just blitz nuts (pistachios, cashews or pine nuts) with wild garlic, olive oil, parmesan and salt and pepper. Easier to go with lower quantities of the nuts to start with and then add more if needed as if you use too many nuts initially and then find you haven't got enough wild garlic you're a bit stuck. I also avoid lemon unless I'm blanching the wild garlic leaves as you lose some of the vibrant colour if you add lemon juice.
I make several kilos this time if year and freeze it in jars, normally just about gets me through the year.