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
The seasonal offerings in every Lovebrook veg bag are delightful. I can taste the happiness in every vegetable, having been sown and grown in a completely natural and wholesome way.
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