Ramslök Pesto with Tagliatelle
This recipe was inspired by all the lovely customers stocking up on sunflower seeds, pinenuts, olive oil and pasta telling us about spring foraging fresh ramslök (wild garlic). You can make so many things with it: pesto which can be served with salads, grilled meat or fish, on toasted bruschetta, or simply stirred through pasta, soups, you can flavour kimchi or mayo or make some ramslök butter, which is just like garlic butter.
Ingredients:
(for 4 people)
400g of pasta of your choice, we used tagliatelle. (G)
30-40g of ramslök
100g of nuts (such as pine nuts or blanched almonds) or roasted sunflower seeds. (G) we used 50g of nuts and 50g of sunflower seeds.
3 tablespoons of extra virgin olive oil (our all-time best seller!) (G)
50g hard cheese such as parmesan or pecorino or you can use nutritional yeast.
(G=Available at Gram)
Method:
Wash wild garlic leaves.
Toast sunflower seeds on a frying pan.
Cook pasta for about 8-10 minutes, stirring occasionally.
Combine the garlic leaves, oil, nuts, seeds and cheese either in a pestle or food processor and bash or wizz until a smooth paste.
Add salt and pepper to taste and combine with the pasta cooked al dente, top it all up with freshly squeezed lemon juice.
Happy foraging!
