Wild Garlic Pesto

Every spring I get a small crop of wild garlic (also known as ramsons) which I use in several recipes; it’s a real seasonal treat.  This recipe is for a version of pesto with a unique flavour, and you are unlikely to find it in the local shops.  Whilst pesto has an Italian origin, this version is popular in Sweden (Ramslökspesto).

Ingredients:

100g wild garlic leaves

1 shallot, finely chopped

50g pinenuts

10 tbsp Extra Virgin Olive Oil

50g parmesan cheese (grated)

½ tsp lemon juice

½ tsp salt

½ tsp caster sugar

Instructions:

1.   Combine the wild garlic leaves, shallot and nuts in a food processor (or finely chop all ingredients and mash together in a mortar and pestle.)

2.   Separately give the grated parmesan a whizz in the food processor, and then combine all the ingredients and mix together well.

3.   Put the pesto into a sterilised jar, covering the mix with some additional olive oil.

4.   This should keep for 1-2 weeks in the fridge.

Use as you would “normal” pesto, or simply eat on bread, toast or crackers.