100g wild garlic
50g parmesan or hard cheese
First wash the wild garlic and pat dry with a kitchen towel, removing any stalky bits.
Roughly crush the hazelnuts, removing any skins where possible. Lightly toast the hazelnuts so they take on a slight golden colour but not browned and set aside.
Chop the wild garlic leaves finely and add to a pestle and mortar or food processor. Pound or process the leaves so there are no large pieces visible and is to a pulpy consistency.
Now add the hazelnuts and continue to pound or process. It is now your preference to how much you work the pesto as some people like it chunky and rustic with a few pieces of nut intact, whereas some prefer a smoother consistency.
Now add 2/3’s of the cheese and a good glug of oil. Now you want to mix rather than pound or chop. Check the consistency and add the remaining cheese and oil, gauging from how the consistency is from adding the cheese and so adding more oil accordingly after.
Generally you do not have to add seasoning to most pestos as the cheese supplies the saltiness. There are hundreds of different combinations to make pesto. Combining any herb, nut, cheese and oil will result in a taylor made pesto. If you are not a great lover of cheese, don't eat dairy or simply does not go with the dish you were intending it for, stale breadcrumbs are a good substitute as will retain the oil, not greatly affect the flavour but will help the texture and consistency.
Uses for pestos are also endless. Stired into pasta or spread on a pork chop and baked are just a few ways to serve.
A Coater or a Topper
Wild garlic grows all around our farm, right the way up the lane to the house and also all over the hedgerows and sheltered areas in some fields. The best time to pick wild garlic is early spring as when the new shoots have just about reached maturity they are quite potent.