Wild garlic pesto

This is delicious thrown through pasta, swirled through soups and stews or served as a condiment to baked potatoes or a perfectly roast chicken. Try using it as a salad dressing or popping a few dabs into your favourite sandwich. Will keep for at least a week in the fridge. Feel free to replace the hazelnuts with any nut of your choosing, likewise any salty hard cheese can work too. Makes 1 large jar.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Thoroughly wash your [wild garlic](https://www.riverford.co.uk/organic-fruit-veg-and-salad/vegetables/wild-garlic) and place in a food processor, blitz until fairly well broken up.

Step 2

Next add your Parmesan and process further, this will help to break down the garlic leaves.

Step 3

Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.

Step 4

Add salt, pepper and lemon juice to taste.

Step 5

You can always make this more traditionally and slowly in a pestle and mortar too.