Wild Garlic Pesto (Ramp Pesto)

Name: Wild Garlic Pesto (Ramp Pesto)
Prep time: 10 min
Total time: 10 min
Yield: 1 cup
Ingredients: 2 oz wild garlic; 4 oz Parmesan Cheese; 4 almond; 1/2 cup olive oil; 1 teaspoon lemon; salt; black pepper

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Prep Time
10 mins
Total Time
10 mins
Servings
1 cup
Calories
1574 kcal
Course
Condiments
Cuisine
International

Wild Garlic Pesto (Ramp Pesto)

Yael Holden

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Enjoy something delicious and satisfying with this easy-to-make recipe.

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Ingredients

Servings

2 oz wild garlic 45 leaves / a handful, aka ramp, 60g
4 oz Parmesan Cheese 1 cup + 2 Tbsp, 120g
4 almond 2 oz/60g, whole, heaped tablespoons
1/2 cup olive oil 8 tablespoons
1 teaspoon lemon zest, grated
salt to taste
black pepper to taste

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Instructions

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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.