Delicious scooped over boiled eggs as well as slices of mozzarella for a picnic or more traditionally served with homemade pasta.

• 100g wild garlic leaves (washed thoroughly)
• 50g Parmesan cheese in chunks
• 50g toasted pine nuts
• 2 tablespoons olive oil
• lemon juice
• salt and pepper

PICTURE: Arno Maasdorp

1. Pulp the leaves, cheese and oil with a mortar and pestle (or food processor).
2. Season with the lemon juice, salt and pepper to taste.
3. Add some more oil if you prefer a thinner texture. 

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