We love this Pesto recipe. We make it every year, keep it in the back of the fridge and it retains its flavour for ages!
Ingredients
100g freshly picked Wild Garlic Leaves, washed and dried
50g blanched Hazelnuts, toasted until golden
50g Parmesan, finely grated
150ml Olive Oil
Freshly milled black pepper
Method
1. Place all the ingredients into a food processor apart from the Olive Oil and blitz.
2. Slowly pour in the Olive Oil until blended then add the White Condiment.
3. Season with a little black pepper.
4. If it is a little thick, trickle in a bit more Olive Oil until you get the consistency that you like.
Use for pasta, mash, dipping or a base for a salad dressing.
Best kept refrigerated!
