For the monthly blogging challenge called "Cooking with herbs" hosted by Karen from the lovely Lavender and Lovage, Karen has selected fresh herbes as theme for May 2014 fresh herbs as the theme for May.
I do not know, if I am bending these rules working with ramson, which has become a very trendy ingredients within Nordic cooking for the last couple of years. You can either pick your own ramson in the forest or you can buy it the supermarket. If you pick your own ramson, you have to be very certain it is ramson, that you take home with you to your kitchen, as ramson and Lily of the Valley looks very much like each other. Ramson being OK to eat, whereas Lily of the Valley is quiet poisonous to eat.
I have used this recipe on ramson pesto with walnuts, which I like very much due to the high leaves of green stuff compared to the oil part. As I had some roasted pine nuts ready for use in my kitchen, I decided to exchange the walnuts with pine nuts.
- 50 g ramson leaves - clean
- 50 g pine nuts - roasted
- 30 g Parmesan - freshly grated
- ½ dl oil - I used rape seed oil
- any leftovers from the ramson oil
- salt & pepper
- Wash the ramson leaves in water, followed by patting the leaves dry with kitchen towles, so the water activity will remain low in the pesto. Low water activity equals long shelf-life !
- Add everything into a blender glass and blend everything into a homogenous mass.
- Season with salt and pepper
- Store either in the refrigerator or in the freezer, if you will not use this pesto at once.