Mat Follas' wild garlic pesto recipe

• 50 g (1.8oz) wild garlic leaves
• 50 g (1.8oz) spinach
• 100 g (3.5oz) hazelnuts
• 1 tsp english Mustard
• 2 tsp honey
• 1 virgin rapeseed oil (to form a paste - see method)
• 1 pinch salt
• 1 squeeze of half a lemon

1. Using a food processor, blend the leaves, spinach and hazelnuts together until smooth.
2. Add the honey and mustard then drizzle the oil in while blending, until the mixture forms a paste the consistency of smooth peanut butter.
3. Add a pinch of salt and a squeeze of lemon juice to finish.

garlic, spinach, hazelnuts, english mustard, honey, virgin rapeseed oil, salt, lemon

Taken from www.lovefood.com/guide/recipes/14848/mat-follas-wild-garlic-pesto-recipe (may not work)