There’s such an abundance of wild garlic around at the moment, it’s lovely to see it and it also makes a great free addition to spring meals in the form of pesto. Easy to make from store cupboard ingredients, it goes so well with pasta or withanything else that takes your fancy.
100g wild garlic leaves (the younger the better), washed and dried
50g toasted hazelnuts
50g grated parmesan
3 tbsp olive oil
sea salt and freshly ground pepper
lemon juice to taste (optional)
Roughly chop the garlic leaves in a food processor then add the Parmesan and continue to mix until the leaves are finely chopped.
Add the hazelnuts to the mix and blitz until well blended. Add a pinch of sea salt and a good grind of pepper.
Keeping the motor running, gradually drizzle the oil in untilhe desired consistency is reached.
Taste and add a splash of lemon juice if required.
Keep refrigerated in a clean, sealed jar for up to two weeks.