Wild Ramp Pesto – Bon Bon Land


approx. 20 wild ramps (bulbs)

1 bunch of broad-leaf parsley

50 g. hazelnuts

2 dl. cold pressed rape seed oil

sea salt and freshly ground pepper


Rinse wild ramps and parsley, let dry, keep the stalks and chop into rough bits.

Mix wild ramps, parsley, hazelnuts and rape seed oil in a food processor. Blend to make coarse pesto.

Add sugar or honey and salt and pepper to taste.

recipe by Jon (columella.dk)

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