Chef Hayden Groves shows you a simple way to enjoy the UK's annual wild garlic harvest
Recipe by Hayden Groves, provided courtesy of Borough MarketTear or roughly chop the wild garlic and place in a small food processor with the crushed garlic and a good pinch of sea salt. Blitz to a rough paste, then add the pine nuts and parmesan and pulse again.
Continue blending while you slowly add almost all the oil. Taste, season with salt and pepper. Add a pinch of sugar and the lemon juice.
Transfer the pesto to a clean jar, top with the remaining oil and cover (this can be made in advance and will keep in the fridge for up to a week – just bring it back to room temperature before use).
Cook the linguini in salted water following the packet instructions. Drain, reserving a little of the cooking water. Mix as much pesto as you like into the pasta and add a splash or two of the water until you get the desired consistency.
Serve with a little grated parmesan over the top.
Tear or roughly chop the wild garlic and place in a small food processor with the crushed garlic and a good pinch of sea salt. Blitz to a rough paste, then add the pine nuts and parmesan and pulse again.
Continue blending while you slowly add almost all the oil. Taste, season with salt and pepper. Add a pinch of sugar and the lemon juice.
Transfer the pesto to a clean jar, top with the remaining oil and cover (this can be made in advance and will keep in the fridge for up to a week – just bring it back to room temperature before use).
Cook the linguini in salted water following the packet instructions. Drain, reserving a little of the cooking water. Mix as much pesto as you like into the pasta and add a splash or two of the water until you get the desired consistency.
Serve with a little grated parmesan over the top.
40 minutes 
Serves 5
