Friday 26 March 2010

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

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