50g wild garlic leaves, washed
30g toasted hazelnuts, sliced and briefly toasted in a little oil in a frying pan
30g Old Winchester, freshly grated
80ml olive oil, plus extra to cover
Sea salt and freshly ground black pepper
1. The simplest method is to put everything except the oil in a food processor, blitz for a few seconds,then continue to whiz while slowly adding the olive oil through the funnel. You can leave things a little coarser and take the traditional path of finely chopping the wild garlic leaves, then grinding them with the hazelnuts and Old Winchester, using a large pestle and mortar, and adding the olive oil towards the end.
2. Whichever you decide upon, transfer to a jar, pour sufficient olive oil on top to keep the pesto covered, close the lid and store it in the fridge.
Under its layer of oil, the pesto will keep for several weeks.
Recipe obtained from Four Day Cookery Course at River Cottage