Hazelnut and Garlic Mustard Pesto is a traditional British recipe for a classic pesto made with cobnuts and mint. The full recipe is presented here and I hope you enjoy this classic British version of: Hazelnut and Garlic Mustard Pesto.
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Just about any kind of nut can be made into a pest, but hazelnuts are especially good as, like pine nuts they remain moist without drying. You can substitute cobnuts in this recipe, but you will probably have to add a little less oil. I'm lucky in having a fairly bountiful hazelnut tree (yielding large nuts) nearby and I tend to make this to preserve some of the hazelnuts. This year, even though it's approaching the end of October, garlic mustard is still growing in profusion. The flavour of garlic mustard is fantastic and this is the last chance to capture some of this year's profusion.
and to use-up the last of the summer's supply of mint before they begin dying for the winter.
Ingredients:
120g cobnuts (shelled weight), lightly toasted
125ml extra-virgin olive oil
100g young garlic mustard leaves
2 garlic cloves (for even more garlic taste)
salt and black pepper, to taste
Method:
Simply combine all the ingredients in a food processor and blend until a smooth purée is formed. Transfer to a jar and store in the refrigerator (for a slightly richer flavour you can add 50g freshly-grated Parmesan cheese).
This pesto makes an excellent crust for lamb chops and also goes well with rich fish such as mackerel, herring or tuna.
