It’s the season for Ramsons, aka Wild Garlic, and we can’t drive past the huge swathes of dainty white flowers without stopping to pick some. As they like damp, shady spots, sometimes they are mixed in with (toxic) bluebells so I always pick them with care.
Last week we brought some back from Dalemain and yesterday we picked a bunch near Aysgarth.
Wild Garlic Pesto is so easy to prepare. I just put about 150g of Ramsons in the food processor (leaves, stems and flowers) along with 150ml of olive oil and 30g of pine nuts or almonds - I often use almond butter. Blitz it until it’s smooth, then add 30g grated Parmesan and pulse to combine. Scrape it out into a jar and will keep 3 or 4 days in the fridge. They say it will freeze, but ours disappears so quickly we’ve never had a chance to try that.
It’s delicious with pasta or spooned on top of potatoes. Or as the basis of a salad dressing.
