Head Chef Chris’ wild garlic pesto has been something of a hit on the deli this week. So much so that we thought we’d share his recipe with you here, in case you want to try making it at home.

Here’s what you’ll need:

  • Couple of good handfuls of wild garlic
  • 30g toasted sunflower seeds
  • 30g toasted pumpkin seeds
  • Juice of half a lemon
  • 75g grated Parmesan
  • 150ml rapeseed oil
  • Salt n pepper.

Blitz wild garlic, seeds and Parmesan together Drizzle oil in as blitzing till you get your chosen consistency. Add lemon juice and season to taste and enjoy stirred through spaghetti.