Preserve the joys of Spring's bounty with this simple pesto. You'll find yourself dipping into the jar for all manner of dishes, from pasta to pizzas, steak to chicken, wild garlic pesto goes with just about everything.
100g Wild garlic leaves
80g toasted hazelnuts
You could blend everything together in a food processor, but for me, this takes a little joy out of the craft of cooking. I like to use a pestle and mortar, as it achieves a better texture.
Place the wild garlic, hazelnuts and a little olive oil in the mortar and grind until a paste is formed.
Then add the rest of the olive oil, and finely grate the cheese into the mortar.
Season with a good pinch of sea salt and pour into a jam jar.
Stored in the fridge the wild garlic pesto should last for a couple of weeks.