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pesto z czosnku niedzwiedziego
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Wild Garlic Pesto (Ramp Pesto)

Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Servings: 1 cup
Author: Aleksandra

Ingredients

  • 2 oz (60g) wild garlic/ramp 45 leaves / a handful
  • 4 oz (120g) Parmesan cheese 1 cup + 2 Tbsp
  • 4 heaped tablespoons whole almonds 2 oz/60g
  • 1/2 cup olive oil 8 tablespoons
  • 1 teaspoon grated lemon zest
  • salt and pepper to taste

Instructions

  • Wash the wild garlic leaves in cold water and pat them dry.
  • Add all the ingredients, except the olive oil, to a food processor bowl. Pulse until a thick paste forms (scrape the ingredients from the sides of the bowl from time to time).
  • Add the olive oil and pulse the sauce at the lowest speed until well combined or whisk in the olive oil by hand.
  • Season to taste with salt and pepper. You can also add more olive oil if you want thinner consistency of your pesto.
  • Enjoy!

Notes

  • Adjust the taste of this pesto to your liking, especially if you haven't weighed everything on the scale. If the flavor is too garlicky and pungent for you, you can add more of the other ingredients: nuts, cheese, and olive oil.
  • Instead of almonds, you can use: pine nuts, cashews, sunflower seeds or pumpkin seeds.
  • Storage and freezing: The wild garlic pesto will keep up in the fridge for up to 3 days (stored in a tightly closed container or tightly covered with plastic foil). If you want to keep it longer, pour a small layer of olive oil on top of the pesto. This way you can keep it in the fridge for up to a week. Pesto freezes very well.
  • Wild garlic pesto uses: You can use this sauce the same way you would use basil pesto. It's perfect as a pasta sauce. You can also scoop it on salads, pizza, sandwich or panini.

Nutrition

Calories: 1574kcal