Wild Garlic and Hazlenut Pesto

Directions

Toast the hazelnuts in a small dry pan set over a medium heat for 3-4 minutes, shaking the pan every so often so they brown evenly. Tip out onto a cotton cloth or tea towel, fold over the corners to enclose the hazelnuts, then rub vigorously to loosen the skins. Set aside. Put the wild garlic leaves in the bowl of the food processor and pulse briefly to break them down. Once the leaves are coarsely chopped, add the peeled toasted hazelnuts and pulse again. Now add the cheese and the olive oil and pulse again until you reach the desired texture. Season the pesto generously with salt and pepper and adjust the consistency with more olive oil, if you like. Use a rubber spatula to scrape the pesto out into a large sterilised jar. Tap the jar on a work surface to help settle the pesto, then trickle a thin layer of olive oil on top to seal. Seal and store the pesto in the fridge, where it will keep for up to 2 weeks.