Wild Garlic Pesto
Ingredients
200g wild garlic stems and leaves, washed
50g parmesan
1 garlic clove, crushed
1 lemon, juiced plus extra for seasoning
50g hazelnuts, toasted
100ml extra virgin olive oil or rapeseed oil
A pinch of sea salt
A pinch of black pepper
Method
- Wash the wild garlic removing any soil or dirt, roughly chop or tear and put into a food processor. Blitz for a few seconds then add the garlic and parmesan, blitz again.
- Place the hazelnuts in a dry frying pan and lightly toast until a golden colour always moving them around so not to burn. Add these to the food processor along with the lemon juice, olive oil, salt and pepper then blitz to smooth consistency.
- Check for seasoning adding more lemon juice, salt or pepper if needed.
- Not keen on wild garlic, replace it with basil instead.
- Use straight away or store in the fridge, it will keep for a few days.
- You can use other nuts like pine, almond or pecan.
- To make this vegan, replace the parmesan with a vegan hard cheese.