Wild garlic and hazelnut pesto  

Wild garlic and hazelnut pesto  
  • Serves icon Makes about 600g
  • Time icon Hands-on time 10 min

Gill Meller’s four-ingredient wild garlic and hazelnut pesto takes just 10 minutes to make and tastes great with soups, pasta dishes, meat, fish and more.

This recipe is from Gill’s cookbook, ROOT STEM LEAF FLOWER: How to Cook with Vegetables and Other Plants (Quadrille £27).

Nutrition: Per 50g

Calories
153kcals
Fat
15.3g (2.9g saturated)
Protein
3.4g
Carbohydrates
0.6g (0.3g sugars)
Fibre
0.7g
Salt
0.1g
Calories
153kcals
Fat
15.3g (2.9g saturated)
Protein
3.4g
Carbohydrates
0.6g (0.3g sugars)
Fibre
0.7g
Salt
0.1g

Ingredients

  • 100g hazelnuts
  • 350g wild garlic leaves (see tip)
  • 100g hard sheep’s cheese, finely grated (vegetarian if necessary)
  • 150ml extra-virgin olive oil, plus extra to seal

You’ll also need… 

  • Clean cotton cloth or tea towel; food processor

 

Method

  1. Toast the hazelnuts in a small dry pan set over a medium heat for 3-4 minutes, shaking the pan every so often so they brown evenly. Tip out onto the cotton cloth or tea towel, fold over the corners to enclose the hazelnuts, then rub vigorously to loosen the skins. Set aside.
  2. Put the wild garlic leaves in the bowl of the food processor and pulse briefly to break them down. Once the leaves are coarsely chopped, add the peeled toasted hazelnuts and pulse again. Now add the cheese and the olive oil and pulse again until you reach the desired texture. Season the pesto generously with salt and pepper and adjust the consistency with more olive oil, if you like.
  3. Use a rubber spatula to scrape the pesto out into a large sterilised jar (see Make Ahead). Tap the jar on a work surface to help settle the pesto, then trickle a thin layer of olive oil on top to seal. Seal and store the pesto in the fridge, where it will keep for up to 2 weeks.

delicious. tips

  1. Keep the pesto in a sealed sterilised jar in the fridge for up to 2 weeks. Find out how to sterilise a jar here.

    Wild garlic grows wild from late March to May (or use a generous bunch each of basil and parsley).

     

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