Wild Garlic Pesto
Milder than garlic bulbs as we know them and with a tangy, chive-like flavour. They make a tasty alternative to basil pesto; perfect for stirring into fresh pasta, risotto and soup, or drizzled over salads or dips like hummus.
Rinse and roughly chop the wild garlic leaves.
Blitz the wild garlic leaves, vegetarian hard cheese, garlic, lemon zest and hazelnuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.