1.Wash the wild garlic and leave to drain well or use a salad spinner to get rid of any excess water, pulse this in a food processor.
2. Prepare your jars by sterilising them ready for filling, leave to cool while you make the pesto.
3. Once ruffly chopped add your hazelnuts and pulse together.
4. Then finely grate the cheese and add it and the oil to the processor and pulse together, add salt and pepper to taste.
5. Using a spoon fill up your jars gentle tapping them on the work surface as you fill to help knock out any air bubbles once filled and a small amount of olive oil to just cover the top to seal it before you put your lid on.
This pesto will keep up to two weeks in the fridge. If you don’t have hazelnuts or aren’t a fan you can use any nut, it will change the flavour but why not have a play and see what you like best. I also some times like to and chilly flakes to add some heat!
Wild Garlic and Nettle Soup
Makes 6 small portions or 4 large. Be careful picking nettles as they sting. Pick just the top of the nettle, the young fresh part of the plant as the lower part can be tough and stringy.