Wild Ramp Pesto
Wild ramps, also known as ramsons, wild garlic, wild onion or wild leeks, are found in forests in Europe and North America in the springtime. Forage for them while you can! I’m making a delicious ramp pesto with fresh pasta in this video.
Hope everyone is staying safe in these strange times. If you are able to go for walks in your country, and if there are ramps available, I’d highly recommend taking a walk in your nearest forest to search for ramps. As with any foraging, do make sure you know what you are picking. I was able to collect these ramps from my friend’s countryside backyard before Denmark started its corona-virus lock-down.
Wild garlic/ramps/ramsons/etc, have a taste of mild garlic. So in a pesto that means you don’t need to add any garlic. However, you can opt to add other herbs, such as basil or parsley if you’d like a less garlicky flavor.
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
Wild Ramp Pesto
(Makes about 8 portions)
50g pine nuts
1 big bunch of wild ramps
1-2 pinches of salt
1/2-1 lemon
50g parmesan
1/2 cup of olive oil
Roast the pine nuts gently on a pan. Pine nuts burn quite fast, so take your time instead of blasting them on high heat. They also keep roasting in their own heat after you take them off the pan. So timing (and watching and stirring them) is essential. Let cool.
Add half of all the ingredients to a blender. Blend well, then give it a taste. Add the rest of the ingredients to taste. You can also add a different herb if you want the garlic flavor to be less strong.
Enjoy!
Estimated nutritional values per portion (pesto only): kcal 223; fat 12.4g; carbs 22g; fiber 1.6g; sugars 1.7g; protein 6.2g
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