For 4 people
100g wild garlic
75g grated parmesan
50g hazelnuts, skinned and toasted
salt and pepper
Thoroughly wash and spin your wild garlic and place in a food processor, blitz until fairly well broken up.
Next add 50g parmesan and process further, this will help to break down the garlic leaves.
Finally add your hazelnuts. When the nuts are added you will want to have your olive oil to hand; turn the machine back on, and add olive oil to your desired consistency.
Add salt, pepper and lemon juice to taste.
Boil water in a large pan, add pasta and cook as per instruction. Once cooked spin the pasta and keep the cooking water.
Put back the pasta in the pan, add the pesto and some cooking water, cook on low heat until hot.
Serve with grated parmesan.