It's an invasive garden weed that seeds itself freely around the veg patch. These were gathered from one of my compost heaps so I had no qualms about whipping them all out. (It is, however, very bad foraging manners, not to mention illegal in some cases, to pull things up by their roots in the wild).
As it's not really salad weather, I decided that pesto was the order of the day. So bag in hand, I set off for the stream banks to see if the wild garlic was showing itself yet. This is another favourite of the novice forager (like myself), as all parts of the plant have an unmistakable aroma of garlic. It's also a perennial so it stays put - once you've found a favourite patch on a shady bank, you can go back year after year.
I favour a 'chuck it all in the food processor' approach to pesto based on the following ingredients:
some green herbage whizzed up with a clove of garlic** and a handful of nuts
(I used almonds because there were some in the cupboard)
an equal(ish) quantity by volume of grated parmesan
lemon juice, salt and pepper
olive oil to loosen to the desired (sloppy) consistency
It will keep for about a week in the fridge or you can freeze any leftovers to use another time.
The books say to leave the cheese out to freeze it, but I think it works just fine with the cheese in.
*The literal translation of one of the Welsh words for jellyfish is the 'See You Next Tuesday (?!?!) Of The Sea'
**No garlic required if you're using the wild stuff as your greens