This week´s host of WHB#80 is Glenna from A Fridge full of Food from the United States. Ramsons, wild garlic, bear’s garlic or buckrams have recently become very popular in German cuisine again. You can buy the leaves at this time nearly everywhere. Last year after the German blogging event „Bärlauch“ I planted it into my garden, but this year I couldn’t harvest.
These 5 leaves wouldn’t be enough for a pesto. I bought a bunch to prepare an almond based pesto. Last week Astrid made a ramson pesto with pine nuts for WHB #79
The pesto will last for two weeks in the fridge. So I’am well prepared for the Tagliatelle with Ramson-Almond-Pesto my sons wish for lunch next week.
For the pesto toast 50 grams chopped almonds. Grate 75 grams parmesan and cut ramsons into stripes. In a blender mix together almonds, ramsons, parmesan and 120 to 125 ml of olive oil. Season to taste with salt and pepper an fill into a clean jar.
Don’t miss the round-up on Monday.