banzaijapan.live
[zrdn-recipe id=1]
3 tbsp lemon juice (approx. 1½ small lemons)
100g/3½oz wild garlic
40g/1½oz blanched hazelnuts, or cobnuts
6 tbsp cold-pressed rapeseed oil, plus extra for storing
sea salt, to taste
2 tbsp freshly grated pecorino cheese
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