Hazelnut and Wild Garlic Pesto
It's a real pity that the wild garlic season is only so short, because the green leaves have a lot to offer: After all, they contain 150 milligrams of the cell protector vitamin C per 100 grams. In addition, they can score points with the substance alliin, which is converted into allicin during crushing. This protects against vascular deposits and thus also against cardiovascular diseases.
Covered with oil, the pesto keeps well sealed in the refrigerator for at least a week. If you want to have some of your pesto for longer, you should prepare another glass and freeze it. You can achieve even more spiciness by adding a few chili flakes. The hazelnuts can easily be replaced by walnuts.
Heat hazelnuts in a dry pan until golden brown and fragrant. Remove from pan and with a kitchen towel, rub the pan and allow it to cool.
Rinse the wild garlic, shake dry, pluck from the stems and chop coarsely. Puree together with the hazelnuts in a blender and gradually add the olive oil until the pesto has a creamy consistency. Stir in the parmesan, season with lemon juice, salt and pepper. Pour into a prepared jar.