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
I'd heard what The Free Company were doing around seasonality, biodiversity and no-dig farming and I was so pleased to see they also had a Veg Club. The quality is top notch including wonderful fresh salad which is a big win in our house.
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