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  • pesto freezes well. tend to make a load of wild garlic and hazelnut pesto each spring.

    often when I want a quick cupboard meal i just boil some pasta and then put thin slices of frozen pesto on top, it quickly softens and melts onto hot pasta.

  • we have a few huge patches of wild garlic so struggle to eat it while it's in season, given we also have loads of hazel trees it seems appropriate to make hazel and garlic pesto (though we never get to eat our own hazelnuts as we have so many fucking squirrels)

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