Bear's Garlic (or Ramps) Pesto

Name: Bear's Garlic (or Ramps) Pesto
Yield: 4 servings
Ingredients: 7 ounces (200g) wild garlic; 1/3 - 1/2 cup (35-60g) shelled pistachios; 1 1/4 teaspoons Kosher salt or sea salt; 1/2 cup (125ml) extra-virgin olive oil; 1/4 cup (25g) grated parmesan; 1/4 cup (20g) soft grating cheese

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Servings
4 servings
Course
Main Course

Bear's Garlic (or Ramps) Pesto

Iris Warren

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Makes 1 1/2 cups (375ml)This recipe makes enough to coat four portions of pasta (starting with 1 pound/450g) of dried pasta. But it's so versatile and delicious that you'll find it's great swirled into soup, such as soupe au pistou or celery root soup.It makes a great appetizer on toasted bread with goat cheese, or if you're the kind of person who enjoys a good grilled cheese sandwich at home, it'd be incredible smeared between the bread, along with the cheese, then grilled. A few dollops thinned with additional olive oil are delicious served over asparagus and if you're the kind of person who makes their own pizza, this is wonderful as a topping.

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Ingredients

Servings

7 ounces (200g) wild garlic ail des ours, or ramps (about 4 cups roughly chopped)
1/3 - 1/2 cup (35-60g) shelled pistachios or pumpkin seeds
1 1/4 teaspoons Kosher salt or sea salt
1/2 cup (125ml) extra-virgin olive oil or more, if necssary
1/4 cup (25g) grated parmesan
1/4 cup (20g) soft grating cheese such as Emmental or Gouda

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Instructions

Put the ail des ours leaves in a food processor along with the nuts or seeds, salt, and about half of the olive oil. (If you don't have a food processor, this can be made in a mortar and pesto or blender. If using a blender, you may want to add all the oil at the beginning.) Pulse the mixture until the leaves and nuts are finely chopped.
Add remaining olive oil as well as both cheeses. Mix into the puree is almost smooth but still chunky, as shown in the post.
If the pesto is very thick, it can be thinned with additional olive oil or a bit of water. I often leave it thick, and if tossing it with warm, just-cooked pasta, will add additional olive oil to the pesto-slicked pasta at the last minute, to get it to the desired consistency.