Bärlauchpesto
This variation of classic Italian pesto uses wild garlic (ramps) and has rapidly gained popularity in Germany. Serve with cooked meats, pasta, or anywhere you'd use the classic pesto.
Servings 4
Ingredients
- 3 tbsp grated parmesan or favorite artisan cheese
- 2 tbsp pine nuts
- 1/4 cup cold-pressed rapeseed oil (Rapsöl or canola oil)
- 3 oz wild garlic ramps, Bärlauch
- salt
- pepper
Instructions
- Thoroughly rinse wild garlic leaves, drain well and chop coarsely.
- Add the leaves, the oil, pine nuts and cheese to a mixer or food processor and mix until the ingredients come together in a smooth paste.
- Season to taste with salt and pepper.
