Pesto can be made from all manner of herbs and nuts to provide a bountiful array of tastes; here, wild garlic and hazelnuts.
Someone has decimated my nearest resource of wild garlic. I'm not pointing a finger, but that patch was very close to a fine restaurant who seem to be making a big deal of the seasonality of wild garlic at the moment ... but I digress.
Reaching one of my other nearby patches, I collected up a little more than I usually do with the intention of making up batches that could be stored as pesto and garlic butter.
Keeping the concept local, I simply blended the wild garlic with hazelnuts, pouring in a little olive oil (perhaps rape seed oil would have been a more "local" thing to do, Yorkshire being the finest producer of rape seed oil, mechanically extracted) and souring with cider vinegar rather than lemon juice. Sea salt and black pepper to taste and you're done.
Bonus idea: Wild Garlic Butter. Simply blend some wild garlic and whip into butter. This can be frozen.
