Ramsons other wise known as Wild Garlic make the most quirky flavoured pesto. We started created this recipe last year after learning more and more about foraging and eating from the wild. The leaves start to appear around mid March and the flowers a few weeks following. Make sure you are confident at identifying the plant, (mind you the smell is so strong you can’t miss them), then once you’ve located a patch get harvesting and cooking.
2 Handfuls of wild garlic leaves
200ml Extra virgin olive oil
50g Pine nuts or walnuts
2 Garlic cloves
50g Parmesan cheese, grated
For a large jar, Serves 6
Blanch the wild garlic leaves in boiling water for about 10 seconds. Immediately refresh in cold water, drain and gently pat dry with kitchen paper.
Put the wild garlic, oil, nuts and garlic into a food processor and blitz until you create a puree.
Transfer to a bowl and add the parmesan and season with s and p.
Put in a sterilised jar till ready to use. It will freeze quite happily for use throughout the year.
We serve this stirred through wholemeal pasta along side a crunchy, leafy salad. Its one of our Friday night arrival meals, thats filling enough to leave you satisfied and excites the taste buds for the weekend ahead.