Wild Garlic Pesto (Ramson)
In Norwegian we call it “ramsløk” (løk = onion). In English this herb has many names, and the most used ones are ramson or wild garlic. It has a strong taste of something between onion and garlic, and it’s absolutely delicious! Read more about it here.
It is in full season now, and many Norwegians are picking like crazy! We in Vegan Ground are noe different, we love ramson and are looking so forward to the season every spring! We use it in everything and we make salt, pesto and butter with it. I have added it to homemade vegan cheese, in bread doughs, on pizza, in hummus … Oh, the joy of ramson!
It’s insanely expensive in stores, so we are very lucky to be able to get lots of it for free just by taking a trip to the woods. We live about a 5 minute drive from one of the places where it grows in huge batches. Love it!
PS: ramson looks quite similar to the flower “Lily of he valley” which is very poisonous. But you can’t go wrong if you smell the leaves. Press a leaf between your fingers and smell your finger. If it smells nothing, it’s Lily. If it smells like onion or garlic, it’s ramson.
Ingredients for about 2 cups:
- 400 grams fresh ramson
- 150 grams walnuts, almonds, cashewnuts or pine nuts, lightly roasted in a skillet og in the oven at 400 F for 3-5 minutes
- 2 tbsp nutritional yeast, or vegan parmesan (homemade or storebought)
- About 1,5 – 2 cups good quality oil (I prefer a neutral tasting one so the ramson can play the main part in the pesto, but use the oil you prefer)
- 1 tbsp lemon juice
- 2 tsp salt
- Freshly ground pepper after taste
This is how you do it:
Place all of the ingredients except the oil into a food processor or blender and process for a few seconds. Add the oil little by little while the machine is running, until the pesto has the consistency you want. Some like it runny, others like it more like a hummus. I prefer mine a little runny but it’s up to you. You can always add more oil later on if it firms up a bit in the fridge.
Place the pesto into clean jars and cover with a tight lid. This pesto can keep for up to a year in the fridge, but it also freezes well.
Use on pasta, pizza, sandwiches, in sauces … Like you would use regular pesto. But remember, this has a very strong and powerful flavor, so don’t go overboard (like we do, just because we LOVE the taste). 🙂