Tasty pesto with wild garlic (ramsoms), pine nuts, olive oil, parmigiano reggiano and garlic.
| Servings | 8 Portions |
| Tags | Condiments | Italian | Spring | Vegetarian |
| Allergens | Milk, Tree nuts |
| Cook Time | 15 min |
This recipe is similar to my previous recipe for wild garlic pesto, but here I use roasted pine nuts and parmigiano reggiano instead.
Ramsoms are fairly rare and are protected in parts of Sweden, but it is not endangered. It is one of Swedens first spring primaries and in southern Skåne they can appear as early as February, but it is more common to start seeing them in March and April. You can recognize ramsons on their shiny green leaves, open snow-white flowers and the strong scent of onions. In the places where I have picked them, you feel a very strong onion scent (garlic) that spreads throughout the area where they often grow in large beautiful fields, especially when the leaves begin to wither.
Ramsoms bloom in May-June with pure white flowers. It is commonly used in cooking such as. Germany where it is used as a herb but in recent years the ramsons have regained their popularity in more places where it is found in nature. I have been picking ramsoms until July, but the early spreading leaves are the most delicious. Unlike other onion plants, it is the leaves you use and not the onion itself.
The measurements are as usual in grams, but 50 grams is almost 50 leaves, so make sure you have a good load with you home from the forest. It makes it easier to have a smaller mixer for this - too large a mixer can have problems mixing everything evenly. Should you not have enough wild garlic in relation to the other ingredients, use a handful of basil to fill.
Enjoy pesto as a pasta sauce or use as a seasoning for pizza, chicken, salmon or grilled vegetables. It is also excellent for spreading on bread such as focaccia.
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Ingredients
Directions
- Clean and chop the wild garlic.
- Roast the pine nuts in a dry pan until lightly browned - let cool.
- Quickly blend all ingredients except the oil in a blender.
- Add the oil and blend until the pesto is smooth.
- Add salt and possibly pepper to taste.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1259.95 kcal | 157.49 kcal | 565 kcal |
| Carbohydrates | 10.28 g | 1.29 g | 4.61 g |
| Fat | 129.43 g | 16.18 g | 58.04 g |
| Protein | 18.78 g | 2.35 g | 8.42 g |
| Sugar | 2.56 g | 0.32 g | 1.15 g |
| Salt | 3.75 g | 0.47 g | 1.68 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
