Wild Garlic and Hazlenut Pesto
by Nicola Martin
This four-ingredient wild garlic and hazelnut pesto takes just 10 minutes to make and tastes great with soups, pasta dishes, meat, fish and more.
100g wild garlic leaves
50g parmesan or hard sheep’s cheese, finely grated
150ml extra-virgin light olive oil or rapeseed oil
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
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