Grinding up Wild Garlic Ramps Pesto
In the verdant flush of spring, our kitchen becomes a hub of creativity, particularly with the abundant growth of wild garlic in our woods. Today, we share our version of what we lovingly call "ramps pesto," although true pesto aficionados might raise an eyebrow at our liberal use of the term. Our recipe doesn't adhere strictly to the classic basil and pine nuts combination. Instead, it's a delightful mishmash of ingredients that reflect our local abundance and family traditions.
As the wild garlic, or ramps, comes into season, we gather its lush, fragrant leaves, eager to transform them into a vibrant, green paste that captures the essence of spring. Our pesto starts with these freshly picked leaves, washed and ready to release their potent flavors. Instead of pine nuts, we dive into our stash of nuts left over from Yule celebrations—almonds and pecans are favorites, though we've found that hazelnuts and walnuts offer wonderful depth and texture as well.
To the mix, we add the juice of two lemons, cutting through the rich, earthy garlic with a burst of citrus that brightens the overall flavor. Cheese is indispensable in our pesto, and we opt for chunks of a dry, aged cheese, which lend a salty, umami kick that marries beautifully with the other elements. The oil is the final key component, with about a cup of good quality oil to bind everything into a cohesive sauce. But the true signature of our pesto is the use of wild garlic salt, a double nod to the star ingredient that intensifies the pungent garlic flavor in every spoonful.
Blending the ingredients, we aim for a chunky texture, letting each component maintain some of its identity rather than becoming completely smooth. This rustic approach is more about evoking the raw beauty of the ingredients than achieving perfect emulsification. Some might prefer to use a mortar and pestle, enjoying the tactile pleasure of grinding the nuts and leaves into a paste by hand, which adds an element of artisanal craft to the process.
The result is a robust, chunky wild garlic pesto that is wonderfully versatile. We spread it on sandwiches, stir it into pasta, or dollop it atop grilled vegetables, letting the bold flavors of our homemade condiment take center stage. Each jar of pesto is a celebration of the season, a way to preserve the fleeting abundance of wild garlic in a form that brings joy and flavor to our meals long after the flowers have faded.
P.S. While we were capturing photos of our freshly made pesto, our curious cat Tiger decided to join in, sitting inquisitively at the table…
More uses for Wild Garlic:
