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
Looks so good Gill! They are always great, but a particularly good combination of veg for us this week! Just made a veggie lasagne with the squash, leeks and mushroom. Yum! X
— Liz T
Get started!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon,
packed with care and supporting your local farmers and artisan producers.