- 200g wild garlic
- 50 – 100g grated parmesan
- 100g skinned and toasted hazelnuts
- 1/2 – 1 lemon juiced
- Olive oil
- Sea salt/black pepper to taste
Wash the garlic carefully and add all ingredients to the food processor, it is as simple as that!
Store in a jar in the fridge and last up to a week.