wild garlic (or ramsons) and hazelnut pesto

As the wild garlic is just becoming to come out, here is one of my favourite recipes with wild garlic. I noticed that this year with the cold winter, the wild garlic is about 3 weeks late.
50g young wild garlic leaves (Allium ursinum)
30g blanched hazelnuts
40g freshly grated Twineham Grange cheese (or grana padano/ parmesan)
150-175ml olive oil
Salt/paper and lemon juice to taste
Optional: a clove of garlic for extra kick