WHB #80: Ramson-Almond-Pesto


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.
Bärlauch 005
 
 
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
 
 

Bärlauchpesto 001 Bärlauchpesto 002 Bärlauchpesto 003 Bärlauchpesto 004

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.

more recipes and entries in English

Don’t miss the round-up on Monday.

7 Gedanken zu „WHB #80: Ramson-Almond-Pesto

  1. Glenna (Gast)

    I’ve never seen ramson here in the states but it’s a beautiful sauce–it will make a wonder lunch next week. Thank for sending it over to me for weekend herb blogging

    Antworten
  2. kalyn (Gast)

    I’m quite intrigued by this plant. I thought it might be the same as what are called „ramps“ here, but when I googled it, it said they are used in the same way but are not the same plant. I’m not sure this even grows in the U.S. I’ll be keeping my eye out for it, sounds very interesting.

    Antworten
  3. katie (Gast)

    I keep hearing about ramson but can’t find it. I’d love to put some in my herb garden. I’ll have to google it and find the French word so I know what to ask for…
    Your sauce looks lovely!

    Antworten
  4. _astrid_

    Mit Mandeln schmeckt so ein pesto sicher auch lecker, ich muss aber zugeben mandeln hab ich bis jetzt nur zum backen verwendet. das werd ich mal ausprobieren müssen…

    @katie my dictionary says „ail des bois“ or „ail des ours“ might be what you should ask for. Look here on wikipedia

    Antworten
  5. Anna (Gast)

    hey ulrike! i just got back from germany where i saw bärlauch for the first time. i was really excited to try this herb and even brought home some pesto for jonas to try. it’s great.

    Antworten

Schreibe einen Kommentar

Deine E-Mail-Adresse wird nicht veröffentlicht. Erforderliche Felder sind mit * markiert.

*