• 200g wild garlic
• 50 - 100g grated parmesan
• 100g skinned and toasted hazelnuts
• 1/2 - 1 lemon juiced
• Olive oil
• Sea salt/black pepper to taste

Wash the garlic carefully and add all ingredients to the food processor, it is as simple as that!

Store in a jar in the fridge and last up to a week.