Wild Garlic Pesto

To serve 4-6 people.

INGREDIENTS

Wild Garlic - 2 handfuls (250g)

Lemon - 1 medium sized

Garlic - 1 clove

Parmesan - 100g

Hazelnuts - 100g

Cashew Nuts - 100g

Extra virgin Olive Oil - about 100ml

INSTRUCTIONS

1. Start by laying the Cashews and Hazelnuts on a baking tray, and placing them in the oven set to 180 degrees.

2. Bake the Nuts for around 10 minutes, until they start to go lightly brown.

3. Remove the Nuts, and allow them to cool down.

4. Then, finely dice up a clove of Garlic, add it to a blender, along with 3-5 Tbsp of extra virgin Olive Oil.

5. Blend until the Garlic has gone, then add the Nuts.

6. Blend again for a few seconds, so the Nuts are coarsely ground.

7. Then, zest in a Lemon, and add the juice.

8. Wash, and dice up the Wild Garlic.

9. Add the Wild Garlic to the blender, along with around 70ml of extra virgin Olive Oil.

10. Blitz until we have a coarse Pesto.

11. Season and grate in the Parmesan.

12. Blitz again to mix in the Parmesan, taste and adjust for consistency, and seasoning.

13. Best served with your favourite Pasta.

Enjoy