Basil, Wild Garlic and Hazelnut Pesto
Ingredients
- 50 g Basil
- 25 g Wild Rocket
- 50 g Hazelnuts
- 50 g Parmesan cheese
- 150 ml olive oil
- 1 clove garlic
- Ground black pepper
- Little squeeze of lemon juice
Instructions
- Heat a small frying pan over a low heat. Cook the hazelnuts until starting to brown, shaking occasionally. Put into a food processor with the basil,wild garlic, parmesan, olive oil and garlic clove. Process until smooth and season with paper and lemon juice to taste.
Notes
Tip: If you haven't got some of the above herbs you can replace them with parsley, sorrel, coriander or rocket.
I sometimes substitute half of the cheese with a different hard cheese such as cheddar, hard goats cheese, Emmental or Gouda.
I sometimes substitute half of the cheese with a different hard cheese such as cheddar, hard goats cheese, Emmental or Gouda.