Wild garlic & hazelnut pesto

Makes 700g

• 150g hazelnuts

• 175g wild garlic leaves or rocket or a combination, washed and dried

• 300g olive oil

• 10g lemon juice

• 100g grated pecorino or parmesan1 large cauliflower

instructions

Preheat the oven to 180C and roast the hazelnuts for 12-15 minutes until skin is dark brown and comes off easily - the nut under should be just beginning to colour. While still hot, place in a tea towel and give them an energetic massage to remove the skins. Leave to cool.

Transfer the cool nuts to a food processor and pulse blitz until you have fine ish breadcrumbs. Remove two-thirds, leaving one-third in the machine.

Roughly chop the wild garlic, then add to the machine and pulse blitz until finely chopped. With the motor running, quickly add the oil in a steady stream, making sure you have the machine running for the shortest time possible.

Scrape into a bowl and stir in the remaining nuts, lemon juice, and cheese. Season generously to taste. Serve with pasta and green beans.