I couldn't resist! The wild garlic harvest nears it's end so I had to chop up some of the last leaves :)
This time I tried walnuts instead of the much milder pine nuts or cedar nuts:
And I made it into a quick supper since I was alone and came back late from a evening lecture at the planetarium. The pesto was ready even before the pasta had finished cooking, so it was real fast food.
I make my pesto quite firm because I also use it as a spread (crusty bread with tomato slices and homemade pesto ... yummy!). So if I use it on pasta I have to add some cooking water and/or olive oil to make it more saucy.
I actually liked the pine nuts better, the walnuts nearly drowned the wild garlic taste. But it could also have been less garlicky because near the end of the season, wild garlic is simply less garlicky and the oxalic acid emerges more strongly.