Wild garlic is an abundance at this time of year and is very easy to make – it can be stored in the fridge for up to 2 weeks or frozen. It is delicious drizzled over meat, fish or vegetables, stirred through pasta or through scrambled eggs.
- You can either make your pesto in a food processor or by hand in a pestle and mortar. If using a food processor, simply start by adding your wild garlic and pulsing a few times to break the leaves down. Then add the grated parmesan and hazelnuts and pulse again. Next you can slowly drizzle in the olive oil until it reaches your desired consistency – stop mixing earlier if you like a chunkier texture or keep mixing if you would like it smoother.
- Finally add the lemon zest and a pinch of Maldon Salt and stir through. Put into a sterilised jar and it will keep for up to 2 weeks in the fridge or use straight away.