These were growing like weeds in my garden - wild garlic or Bärlauch to the Germans. It became very popular the last few years as pesto for pasta, as a spread on bread or sprinkled like chives in salads.
Before they start to bloom, I decided to make a pesto with the young tender leaves.
The pesto is served with pasta and tomato sauce.
You need only a whole handful.
Some roasted pine nuts, a small piece of parmesan and 100 ml (or more) mild 'Toscana gold' olive oil. Not forgetting some coarse seasalt.
Grind, not pound the Bärlauch into a paste together with salt and pine nuts. When it is a paste, add grated parmesan and olive oil. Do not hold back on olive oil. Just pour it in till the paste is a homogeneous sauce (pesto)
Boil some pasta of your choice - serve hot with pesto. I like mine with a drollop of tomato sauce. 
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