This is ramsons (Allium ursinum, wild garlic or bear's garlic) season. I bought some seeds and sowed it in the backyard. Looking forward to get my own ramsons, but until then we took a trip to collect some leaves in the forest, where it grows wildly.
This is how I made the pesto:
- Fry seeds in a dry pan. It can be any seeds you like - my favourite ones are sunflower and pumpkin seeds. Cool them down and ground them roughly.
- Rinse and dry the ramsons leaves. Mash them in a food processor.
- Wash a couple of organic lemons. Grate the skin and press the juice.
- Mix ramsons leaves, seeds, zest and juice in a bowl. Spoon it in a jar tightly without leaving any air bubbles. Pour a little olive oil on it after every third or fourth spoon. Pour some olive oil on the top, too, close the jar and place it in the fridge at least for 24 hour.
This pesto has an intense garlic taste with a long, mild aftertaste of the fried seeds. Use it on pasta, toast, lamb or beef.
You can keep the pesto in fridge up to 6 months.