I’m not going to be posting dinner pics all the time, but this one is worthy of mentioning due to it’s seasonal, free, wild ingredient 
article from Plants for a Future on wild garlic
First had wild garlic pesto last year at Badaguish (home ed residential event), made by Sally, Daniel eating 5 bowls. Was not blogging at that time but there were flickr pics, some of which are public. To make:
1. Gather a couple of bunches of wild garlic leaves, while farmer in tractor adds another bullet point to his list of your weirdness (taking photos of the ‘weeds in hedgerow’ helps with this last part too). 2. Wash leaves, place in blender with small bag of pine nuts (other nuts such as brazils or cashews work well also), gradually adding enough olive oil (or hemp) to blend smoothly as you go. 3. Once blended, mix into pasta. I stirred in some sesame seeds too and served with a salad of chinese cabbage, pomegranate and lemon juice to balance the oilyness 
some fluffiness:
