To make wild garlic pesto you need 100g wild garlic, boiled for 10 seconds, then run cold water over it and squeeze out the moisture, much as you would do with spinach. Place in a food processor with 50g pine nuts and 100g grated parmesan. Whilst the processor is running, slowly trickle in 150 ml extra virgin olive oil. Store in a sterilised jar with a little more olive oil on the top in the fridge for up to 2 weeks, or freeze for up to 3 months. Or you can buy a very good wild garlic pesto, when in season, from https://trottersindependent.co.uk/product/wild-garlic-pesto/
You could make the tart with aubergine, red pepper, tomato- any combination of ingredients- sprinkle over a few chilli flakes, drizzle with chilli oil- add some goats cheese or crumble on some feta, anything goes.
I also made a pea, avocado mozzarella and basil salad. For this I defrosted 200g frozen peas, peeled and chopped 1 avocado into chunks, tore up a few leaves of basil, tore a ball of mozzarella into strips and threw them all together. Drizzled over a little white balsamic, or white wine vinegar and some extra virgin olive oil, or rapeseed oil. Seasoned with salt and pepper and tossed all together. This would be even better (I think) if I could get a ball of burrata instead of mozzarella and plonk it on top, a thing of dreams. Maybe one for after lockdown!