130g sliced wild garlic leaves
3 tablespoons pumpkin seeds, lightly toasted in a dry pan
25g Parmesan cheese, grated
1 clove of garlic, thinly sliced
130ml olive oil
Sea salt and freshly ground black pepper
In a bowl mix half the wild garlic (or watercress) with the garlic clove and olive oil and leave to stand for 10 minutes, then transfer to a blender and whiz to a smooth paste.
Add the remaining wild garlic (or watercress), the pumpkin seeds and Parmesan and pulse for a few seconds until you have a coarse pesto. Taste and season as necessary.
Put into the fridge to chill (for up to a week) if not using straight away.