I have made this pesto with toasted flaked almonds and a vintage cheddar cheese. We usually all have these in our stores compared to pine nuts and parmesan which are the traditional ingredients for pesto.

 Wild Garlic is now abundant so get making and storing!

 Makes 1 large jar.

Ingredients

Big Bunch Wild Garlic (approx 140g)

130g Grated Vintage Cheddar (or any cheddar you may have)

50g Olive Oil

Juice 1 Lemon (approx 35g)

140g Toasted Flaked Almonds

1 Tbsp Cider Vinegar

50g Filtered Water

Method

Roughly chop the wild garlic in a food processor. To this add the rest of the ingredients and process. It's up to you how coarse you want it, or even smooth.

 This will last well in the fridge for up to a week or freezes well.