By Vicki Fox
The perfect seasonal recipe, and you can even forage for the ingredients!
You will need:
300g wild garlic leaves (as fresh as possible)
100g hard cheese (a nice English cheddar to keep it local, or some Parmesan), finely grated
One lemon , zested and juiced
80g English Hazelnuts (or pine nuts )
300ml cold pressed rapeseed oil
Method:
Dry fry the hazelnuts (or pine nuts) to remove the skins.
Once the nuts are toasted, add all the ingredients to a blender and blitz to a paste, adding more rapeseed oil if required until you have a thick but smooth consistency.
If you are a garlic fanatic, feel free to add a couple of cloves to boost the garlic flavour. Gorgeous drizzled over crusty bread; with some new potatoes or tossed with some hot pasta.
You can follow Vicki on Instagram at #TheEccentric Farmer
