A simple recipe using these fragrant fresh leaves.

Ingredients:

• 150g wild ramson leaves and young nettle leaves
• 100g of finely grated Parmesan or Rachel Reserva
• 1 garlic clove, finely chopped
• The zest and juice of half a un-waxed lemon.
• 50g pine nuts , toasted. You can also use walnuts or cashews.
• 150ml light olive oil
• and season with sea salt to taste.

Method:

Rinse and roughly chop the garlic leaves. If adding nettles these will need to be blanched to soften and denature the sting!

Add leaves, parmesan (or Rachel), garlic, lemon and nuts to a blender and blitz to a rough paste. Then season and add most of the oil.

Transfer to a clean jar and top up with the remaining oil. This will easily keep for two weeks in the fridge.

Stir in to cooked pasta, et voila! Dinner is done, and leftovers make for great lunches. Spring in a jar.