Instructions
- Toast hazelnuts in a dry skillet for 3-4 minutes, rub off skins in a kitchen towel, and cool.
- Coarsely chop wild garlic leaves.
- Pulse toasted hazelnuts in food processor until coarse crumbs form.
- Add wild garlic leaves, salt, and half the olive oil; pulse until incorporated.
- Stream in remaining oil, fold in grated cheese and lemon juice.
- Transfer to clean jar, float a thin layer of oil on top, and store in fridge up to 3 weeks.
Forager's Tip
A thin layer of oil floating on top keeps air out and locks in the vivid emerald green color.
