Spinach and Wild Garlic Pesto

For the spinach and wild garlic pesto, blanch the spinach leaves in boiling water for 2 minutes, then rinse in cold water and drain, then squeeze.

Toast the almonds in a pan without fat until golden brown and let cool. Wash the wild garlic and pat dry. Puree the wild garlic, horseradish, lemon juice, spinach and almonds.

Add Parmesan cheese and olive oil and blend well again. Season to taste with salt, pepper and sugar.

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