Wild Ramp Pesto – Bon Bon Land

Ingredients

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

sugar/honey

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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