Easy Wild Garlic Pesto Recipe
This easy wild garlic pesto recipe also known as ramp pesto or rampson pesto is a take on the classic Italian basil pesto but with a twist. Easy and quick to prepare this wild garlic recipe takes just a few minutes. This wild garlic recipe will be enough to fill a large mason with about 485 grams (17oz) and will keep in the refrigerator for a week.
Ingredients
- 100 grams wild garlic 90 leaves or 3.5oz
- 160 grams olive oil 3/4 cups or 5.6oz
- 70 grams almonds or pine nuts toasted 1/2 cup or 2.5oz
- 150 grams parmesan cheese grated (1 1/2 cup or 5.2oz)
- 2 grams lemon zest 1 teaspoon
- pinch of salt and pepper to taste
Instructions
- Rince the wild garlic leaves with cold water and allow them to drain or pat them dry with a paper towel.
- In a food processor, add the wild garlic leaves, grated parmesan cheese, pinenuts, lemon zest, and pepper, and salt.
- Pulse until the pesto mixture is thick about 60 seconds. Scrape the side, then add the olive oil, and pulse until the pesto sauce is well combined and homogenous.
- If you want your wild garlic pesto less thick, just add another teaspoon or two of olive oil and stir to combine.
- Keep your pesto refrigerated until ready to use.
- Enjoy!
