A lovely and very tasteful Ramson and Parmesan Pesto. It’s so easy and fast todo and, best of all, ramson pesto can be varied endlessly and is a good accompaniment to many dishes.
When wild garlic is in season, using it to make pesto is the best way to showcase the delicate flavor of this springtime favorite. Tossed with pasta, simple tomato salad, grilled meat or drizzled over a piece of steamed fish. I think you will be surprised at how delicious this wild garlic pesto is!
Normally, recipes for ramson and parmesan pesto also contain nuts. You can just as well use cashews, walnuts or almonds that are common in Germany and Italy or pine nuts that are more common in Swedish recipes. With nuts in pesto, it is possible to halve the amount of cheese to instead have as much cheese as nuts.
Ramson and Parmesan Pesto
- 60 g freshly picked leaves of ramsons a.k.a. garlic leaves
- 100 g grated parmesan cheese
- 50 g fennel
- 50 g green onions
- 3 birds eye chili also called piri piri
- 1 red jalapeno
- 2 gloves garlic
- 1 lime freshly pressed juice
- 1 dl rapeseed oil
- 1 pinch salt & black pepper
- Rinse and roughly chop the wild garlic leaves and the veggies.
- Mix the wild garlic leaves, garlic, chili, fennel, green onions and lime juice to a rough paste. Season and add almost all the oil. Add parmesan, Taste and season if necessary.
- Transfer the pesto to a clean jar/bowl and ready to serve. Enjoy!Cuisine shines through