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How To Make Wild garlic Pesto

How To Make Wild garlic Pesto

Learn how to make this easy to make and DELICIOUS wild garlic pesto aka. ramson pesto with a perfect consistency (not completely pureed). Made with fresh wild garlic leaves, extra virgine olive oil, freshly grated  Parmesan cheese and toasted pine nuts, sunflower seeds and pumpkin seeds (for an extra flavor).  

 Wild garlic season just started. A good reason to show you how to make wild garlic pesto. It’s easy, quick and loaded with flavor.

I always make several batches of wild garlic pesto, when in season and give to family and foodie friends. 

This wild garlic pesto calls for pine nuts, pumpkin seeds and sunflower seeds, but feel free to use walnuts, cashew seeds, or almonds. Instead of using olive oil, you could also use good quality sunflower oil or rapeseed oil.

If you don’t have access to wild garlic, and want to make this recipe so badly, feel free to substitute wild garlic with fresh basil leaves or baby spinach leaves.

Ingredients for ramson pesto

  • 400 g (14 oz) wild garlic leaves
  • 50 g (2.7 oz) pine nuts
  • 75 g (4 oz) sunflower seeds
  • 75 g (4 oz) pumpkin seeds
  • 150 g (12 oz) Parmesan cheese, grated
  • 500 ml (2 ¼ cups) extra virgin olive oil, plus extra to cover pesto
  • salt and freshly ground black pepper to taste

You’ll also need

  • blender or food processor
  • large bowl
  • baking sheet
  • knife & cutting board
  • paper towels

How to make wild garlic pesto

How to wash wild garlic

Begin by washing wild garlic. To clean wild garlic, simply place wild garlic in a sink and rinse the wild garlic leaves thoroughly under cold running water to remove the dirt.

Shake the leaves to remove excess water. Then place wild garlic in a large colander to drain.

Switch on the oven, with convection bake function on and preheat to 60 °C (140 °F). Then pat dry wild garlic leaves with paper towels.

Place them on a baking sheet and dry in the oven for 5 about minutes. Turn wild garlic leaves halfway. Repeat the process. I have divided wild garlic into three parts and did this three times.

  • This step is very important, because you want to use dry wild garlic leaves to the pesto, otherwise this will make the pesto watery and this may cause it to go bad fast due to high water content in it. Putting wild garlic in the oven is also important, because it protects the color and gets rid of the bitternes.

How to toast seeds and nuts on stove-top

In the meantime, toast the seeds and nuts on stove-top. Simply place the pumpkin seeds, sunflower seeds and pine nuts in a pan without oil and toast them over medium heat, until lightly brown.

Be careful not to burn the seeds. Transfer the toasted seeds and nuts to a plate and let cool.

  • Toasting the nuts gives the pesto an extra fine nutty flavor. 

How to make wild garlic pesto with sunflower seeds, pumpkin seeds and pine nuts

Finely chop dried wild garlic leaves and set aside. Cutting wild garlic into small pieces is very important. In this way wild garlic unfold itself.

Put the toasted seeds & nuts in a large bowl with a bit of oil. Using a hand blender, blend the nuts until smooth, while adding olive oil slowly.

Remove the hand blender and add finely chopped wild garlic leaves. Put the hand blender back and then switch it on. Slowly move it up and down for a couple of times.

Once you have reached your preferable pesto texture, fold in Parmesan cheese and season with salt and pepper. Wild garlic pesto tastes so much better once it has rested for some hours or overnight.

What to do with wild garlic pesto other than pasta

 

How to store wild garlic pesto in the fridge

Fill the remaining pesto into jars. Make sure there are no air bubbles in your wild garlic pesto and seal it with olive oil before closing the lid. So that the pesto won’t come in contact with air. Cover tightly and chill he fridge for up to 4 weeks.

How to store pesto longer

For the wild garlic pesto to last longer (1 year), just leave out the cheese and put pesto in a dark container or a transparent glass covered with aluminum foil, so that it won’t come in contact with the sun and light. Add Parmesan cheese when using pesto.

This pesto is freezer friendly too. Just fill pesto in ice cube trays and put it in the freezer.

More recipes with wild garlic

How To Make Wild Garlic Pesto

Learn how to make this easy to make and DELICIOUS wild garlic pesto aka. ramson pesto with a perfect consistency (not completely pureed). Made with fresh wild garlic leaves, extra virgine olive oil, freshly grated  Parmesan cheese and toasted pine nuts, sunflower seeds and pumpkin seeds (for an extra flavor).  
Prep Time30 mins
Total Time30 mins
Course: condiment, dip, Sauce
Cuisine: European
Keyword: condiment, gluten free, how to, pesto, ramson pesto, ramsons, wild garlic
Servings: 1 liter (5 1/2 cups) Pesto
Author: Ester | esterkocht.com

Equipment

  • Food processor, blender or mortar

Ingredients

  • 400  g (14 oz) wild garlic leaves
  • 50 g (1/3 cup/ 2.7 oz) pine nuts
  • 75  g (1/2 cup/ 4 oz)  sunflower seeds
  • 75 g (1/2 cup/ 4 oz) pumpkin seeds
  • 150 g (1 1/2 cup/ 12 oz)  Parmesan cheese grated
  • 500 ml (2 ¼ cups/ 16.9 oz)  olive oil plus extra to cover pesto extra virgin
  • sea salt and freshly ground black pepper to taste

Instructions

  • Begin by cleaning wild garlic. Simply place wild garlic in a sink and rinse the wild garlic leaves thoroughly under cold running water to remove the dirt. Shake the leaves to remove excess water. Then place wild garlic in a large colander to drain.
  • Switch on the oven, with convection bake function on and preheat to 60 °C (140 °F). Then pat dry wild garlic leaves with paper towels. Place them on a baking sheet and dry in the oven for 5 about minutes. Turn wild garlic leaves halfway. Repeat the process. I have divided wild garlic into three parts and did this three times.
    - This step is very important, because you want to use dry wild garlic leaves to the pesto, otherwise this will make the pesto watery and this may cause it to go bad fast due to high water content in it. Putting wild garlic in the oven is also important, because it protects the color and gets rid of the bitternes.
  • In the meantime, toast the seeds and nuts on stove-top. Simply place the pumpkin seeds, sunflower seeds and pine nuts in a pan without oil and toast them over medium heat, until lightly brown. Be careful not to burn the seeds. Transfer the toasted seeds and nuts to a plate and let cool.
    Toasting the nuts gives the pesto an extra fine nutty flavor.
  • Finely chop dried wild garlic leaves and set aside. Cutting wild garlic into small pieces is very important. In this way wild garlic unfold itself.
  • Put the toasted seeds & nuts in a large bowl with a bit of oil. Using a hand blender, blend the nuts until smooth, while adding olive oil slowly. Remove the hand blender and add finely chopped wild garlic leaves. Put the hand blender back and then switch it on. Slowly move it up and down for a couple of times.
  • Once you have reached your preferable pesto consistency, fold in Parmesan cheese and season with salt and pepper. Serve with pasta or whatever you like.
  • Fill the remaining pesto into jar and cover with olive oil, so that pesto won’t come in contact with air. Cover tightly and chill.

Did you make this wild garlic pesto recipe? I’d love to hear from you! Simply write a review and add rating to it.

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