Wild Garlic and Hazlenut Pesto
by Nicola Martin
Ingredients
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.
40g hazelnuts
100g wild garlic leaves
50g parmesan or hard sheep’s cheese, finely grated
150ml extra-virgin light olive oil or rapeseed oil
We have had a veg box for many years and now a salad box. Delighted with the flavour of all the vegetables. Lovely wide range of greens and, boy, sometimes the salad leaves have been hot! Reliable and pleasant delivery.
— Penny
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