Wild garlic & hazelnut pesto

Makes 350g

• 75g hazelnuts

• 150g wild garlic leaves, washed and dried

• 70g wild rocket

• 175g olive oil

• 75g grated Parmesan

instructions

Preheat the oven to 180C and roast the hazelnuts for 8-9 minutes until skin is dark brown and comes off easily - the nut under should be just beginning to colour. While still hot, place in a tea towel and give them an energetic massage to remove the skins. Leave to cool.

Remove from the nuts from the oven and while still hot, place in a tea towel and vigorously rub to remove the skins, then place in a food processor (a blender is fine, but a processor gives better texture) along with a big pinch of salt. Blitz until you have breadcrumbs, then add the rocket and pulse blitz until finely chopped.

With the motor running, add the olive oil in a quick, steady stream. Transfer to a bowl and stir in the cheese and check the seasoning. Season generously to taste. Serve with pasta and green beans, or spoon on top of soup or stew.