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Just like any other pesto, this one can be used in pasta, served with meat or fish or slathered onto freshly baked bread. This recipe makes a fairly generous amount, but if you're going to the trouble of making some you might as well make a big batch.  I specify 200g of wild garlic leaves, which is roughly a basket full. When you're preparing the leaves, give them a good wash and drain as you would salad leaves and then remove any long stems.

I constantly go back to this salad dressing, I can make it in my sleep! I get annoyed at myself for using it so much at times, but it really does taste good and it's a cinch to make. Opt for streaky rashers, as the more traditional ones won't crisp up and crumble into the salad.