Wild garlic is finally in season! The herb which is also called ramson is only available for a short period in spring. I’m lucky enough to have a spot with lots of ramson growing near by. I foraged a bit right there but you can also by it at most farmers markets. It´s very versatile. Beside Pesto I also made some wild garlic infused oil and ramson salt. In Germany we call the herb “Bärlauch” and it´s really popular due to it distinct mild garlic flavor.
Toast the pine nuts in a frying pan until they get a golden hue and let them cool down. Add all of the ingredients except the oil in the food processor, blitz for a few seconds, and start adding the olive oil into the mixture until it has the typical pesto consistency. Transfer the wild garlic pesto to a sterilized glass jar. Top it off with olive oil to protect the pesto from spoiling. The pesto will keep for several weeks stored in the fridge. If you take some out always cover it again with olive oil.
You could add Parmesan cheese into the mix right away but it’s better to add it freshly onto the dish as the cheese tends to spoil faster. Keeping it out of the wild garlic pesto will make it last longer and also it will be vegan! This pesto makes a great homemade gift and you can easily whip up a couple of glasses in a few hours.
Wild Garlic Pest goes perfectly with pasta, garlic bread, pizza, eggs or you can use it for dipping! Let us know how you like your pesto in the comments!