Wash the groundgrass (tastes like parsley) without the long stalks and roughly chop it. Add the parmesan, hazelnuts, garlic, salt and olive oil and blend through with the blender. Fill into glasses (approx. 3 pieces of 400 g each) and you`re done.
Wonderful with pasta or as a spread.
The best time to harvest is in spring when it is still young and tender.
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