Wild garlic pesto / Baerlauch Paste

Picking your own fruit and veg is a big thing in Austria. Take mushrooms for example: People would get up as early as 4 am on a Saturday morning to embark on an hour long trip to their secret mushroom spots in one of the many forests in Austria. Of course, no one actually would know a proper secret spot, so if you are not there early enough, someone else will have picked the best and biggest ones. The same goes for wild blueberries.
And wild garlic. But as with mushrooms, not everything that looks like the real thing turns out to be the real thing. Wild garlic and the leaves of Lilies of the Valley are practically identical, just that the Lilies are not quite as healthy as wild garlic. In fact, every year a couple of people die in Austria after accidentally eating Lily of the Valley leaves.
It's not too long ago that I first tried wild garlic and although it has a very acquired taste I warmed to it quite quickly. It's very garlicy, but also very herby, which makes it so much more interesting than just normal fresh garlic.
I assume you can use the leaves in stir fries or add them to wilted spinach. A very common dish in Austria is also creamed wild garlic soup and wild garlic paste. Wild garlic paste is used in the same way pesto is. You can make a great dip by simply adding it to Greek yoghurt or sour cream. Or try to add it to your tomato sauce next time you have pasta.
Delicious but smelly. Best eaten on your own or with friends who don't mind the odd garlic breath. Wild garlic paste
Blend equal amounts of wild garlic and sunflower oil plus a pinch of salt in a food processor. That's it really...