Bear's Garlic (or Ramps) Pesto
Makes 1 1/2 cups (375ml)This recipe makes enough to coat four portions of pasta (starting with 1 pound/450g) of dried pasta. But it's so versatile and delicious that you'll find it's great swirled into soup, such as soupe au pistou or celery root soup.It makes a great appetizer on toasted bread with goat cheese, or if you're the kind of person who enjoys a good grilled cheese sandwich at home, it'd be incredible smeared between the bread, along with the cheese, then grilled. A few dollops thinned with additional olive oil are delicious served over asparagus and if you're the kind of person who makes their own pizza, this is wonderful as a topping.
Servings 4 servings
- 7 ounces (200g) wild garlic, ail des ours, or ramps (about 4 cups roughly chopped)
- 1/3 - 1/2 cup (35-60g) shelled pistachios, or pumpkin seeds
- 1 1/4 teaspoons kosher salt or sea salt
- 1/2 cup (125ml) extra-virgin olive oil, or more, if necssary
- 1/4 cup (25g) grated Parmesan
- 1/4 cup (20g) soft grating cheese, such as Emmental or Gouda
- Put the ail des ours leaves in a food processor along with the nuts or seeds, salt, and about half of the olive oil. (If you don't have a food processor, this can be made in a mortar and pesto or blender. If using a blender, you may want to add all the oil at the beginning.) Pulse the mixture until the leaves and nuts are finely chopped.
- Add remaining olive oil as well as both cheeses. Mix into the puree is almost smooth but still chunky, as shown in the post.
- If the pesto is very thick, it can be thinned with additional olive oil or a bit of water. I often leave it thick, and if tossing it with warm, just-cooked pasta, will add additional olive oil to the pesto-slicked pasta at the last minute, to get it to the desired consistency.
Notes
Storage: The pesto will keep for 3-4 days in the refrigerator. Unlike basil pesto, this will not discolor quickly. The pesto can be frozen, too.