Place the hazelnuts into a baking tray and put into a pre-heated oven at 200°C for 5 minutes.
Take out the hazelnuts and allow to cool for 5 minutes. Place in a clean cloth or tea-towel. Fold the cloth over the top of the hazelnuts and rub them back and forth. This will help remove the outer skin of the nut. Discard the skins and set the nuts to one side.
Once you have gathered and washed the wild garlic put it into a food processor and pulse until it is roughly chopped.
Add the nuts to the food processor along with the wild garlic.
Whizz up the nuts and garlic whilst slowly adding the olive oil. Keep processing and adding oil until you reach your desired consistency. I like mine fairly runny and therefore use more oil.
Finely grate the cheese and add it to the mixture. Blend it in.
Periodically taste the pesto. If it is too bitter you can add some lemon juice to balance out the taste. Add salt and pepper to your preferred taste.
Pop in a kilner type jar and store in the fridge. It should last for 2 weeks. Alternatively it can be frozen for later use.
Use it as a condiment, a sauce, on toast, or straight out of the jar. Invite friends to share with you so that you can all enjoy the garlicky goodness.
