Wild Garlic Pesto

Wild garlic or ramsons are often called the garlic of the North. They grow wild in forrest and in many backyards, mine included. Starting in April, they can be plukked and kept fresh in a plastic bag with a few drops of water in the refrigerator up to a week. They taste good in salads, cooked warm potatoes and in soups. This pesto can be eaten with all kinds of potatoes, baked root vegetables, fish, meat and chicken.

Ramson Pesto (wild garlic pesto)

20 ramsons leaves

1 bunch of parsley

1 oz./30 grams fresh white bread without crust

1½ oz./50 grams hazelsnuts

1 cup/2 dl rapeseed oil

kosher salt and freshly ground pepper

1 tsp. sugar

To make pesto, rense urter and dele them in mindre pieces. Come ramsons, parsley, bread, hazelnuts and rapeseed oil in a blender and blend. Season with kosher salt, pepper and sugar

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