Ramsoms or Wild Garlic Pesto

 

This simple pesto recipe has the garlic flavour of Italian pesto and is from 'A year in a Nordic Kitchen' by Clause Meyer, his recipes like the Ramsom soup are part of his Nordic philosophy to work with local food producers close to agriculture, creating dishes with Nordic identity (he is a renowned restauranter in Denmark) using seasonal and natural ingredients including those that are foraged. 

So this pesto isn't trying to be Italian, there is no cheese, no olive oil, no pine nuts it's not meant to be drenched over your pasta. This wild garlic pesto would be more appropriate served on a Rye bread sandwich, or with potatoes and a meat or fish dish.

Ingredients

Nuts 1/2 cup - I used Almonds but Hazelnuts would be better.
Wild garlic 15 leaves
Rapeseed Oil
Teaspoon of Honey
Piece of bread
Salt

Method:

Blitz your nuts, tear up your bread, add some rock salt, add honey and leaves, using a hand blender liquidise/mix the lot.

Taste for seasoning and maybe add more rapeseed oil till you have the consistency you like.