Dzikie pesto z czosnku niedźwiedziego i prażonych orzechów laskowych

Sposób przygotowania

1. Toast hazelnuts in a dry skillet for 3-4 minutes, rub off skins in a kitchen towel, and cool.
2. Coarsely chop wild garlic leaves.
3. Pulse toasted hazelnuts in food processor until coarse crumbs form.
4. Add wild garlic leaves, salt, and half the olive oil; pulse until incorporated.
5. Stream in remaining oil, fold in grated cheese and lemon juice.
6. Transfer to clean jar, float a thin layer of oil on top, and store in fridge up to 3 weeks.