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
- Using a food processor, blend the leaves, spinach and hazelnuts together until smooth.
- Add the honey and mustard then drizzle the oil in while blending, until the mixture forms a paste the consistency of smooth peanut butter.
- 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)