Wild garlic pesto
6 servings
15 minutes
Ramson pesto is a vibrant spring sauce inspired by the classic Italian recipe but with a wild touch of freshness. Instead of traditional basil, ramson is used, adding a piquant flavor and a hint of garlic sharpness to the dish. Walnuts provide a pleasant texture and rich nutty taste, while parsley adds freshness and green juiciness. This pesto is served with toasted bread, creating harmony between the sauce's softness and the baguette's crunchiness. Such a sauce makes an ideal complement to pasta, meat dishes, or simply as a spread for sandwiches. Historically, pesto originated in Genoa, but variations with ramson are gaining popularity among gourmets who appreciate seasonal and natural products.
1
Prepare all the ingredients.
2
Remove the leaves from the ramson. Only the stems are needed for pesto, while the leaves can be used for salad.
- Wild garlic (ramson): 60 g
3
Tear the leaves of parsley from the stems. Here, on the contrary, the leaves will go into the pesto, and the stems can be set aside for broth.
- Parsley: 40 g
4
Roast walnuts in a dry pan.
- Walnuts: 20 g
5
Place the stalks of ramson in the blender bowl.
- Wild garlic (ramson): 60 g
6
Add parsley leaves.
- Parsley: 40 g
7
Add the nuts.
- Walnuts: 20 g
8
Blend everything into a uniform paste.
9
Add corn oil and salt, blend again.
- Corn oil: 10 ml
- Salt: to taste
10
Serve wild garlic pesto with toasted bread.
- Bread: to taste