• 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.