A great spring pesto! Maybe you have bought these beautiful leaves or found them on a lovely walk in the woods, or you have them in your garden. This pesto tastes heavenly on potatoes, on roasted salmon – or on a simple pasta or gnocchi dish.
For a good portion of pesto, you need:
20 Ramson Leaves
100 grams of grated parmesan cheese
100 grams of sunflower seeds
1 cup of good olive oil or sunflower oil
Toast the sunflower seeds in a pan with a little oil. Blend the roasted sunflower seeds, Ramson leaves, parmesan cheese and oil in a mortar or food processor. The pesto is done when it is a uniform soft mass. Taste the pesto and season with salt and pepper.
Store opened pesto in the refrigerator for no longer than 10 days – remember always to use a clean spoon, and be sure to always cover the top with a little oil. Unopened pesto, topped off with about ½ cm olive oil, can be kept for ½- 1 year – as the oil seals the pesto. You can also put the pesto in small plastic trays and freeze it.