Wild garlic, walnut and Berkswell sauce

Makes about half a litre

Wild garlic, walnut and Berkswell sauce with spaghetti (Jason Lowe)

This is essentially a pesto but made with totally British ingredients; use it as a pasta sauce or mixed with mayonnaise, or straight out of the jar with meat, fish or vegetables.

250g wild garlic leaves, washed and dried
200-250ml rapeseed oil
50g good-quality walnuts, lightly toasted
150-180g grated Berkswell cheese or other British hard cheese
Salt and freshly ground black pepper

Put all of the ingredients in a liquidiser or food processor and blend as smoothly or as coarsely as you wish; season to taste. Transfer to sterilised jars, seal the lids and keep refrigerated for 3-6 months.