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
It is wonderful to have such good quality vegetables delivered to the door each week and I am full of admiration for Martin for developing an enterprise which benefits so many people and the land.
— Phillipa and David, Crookesmoor
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