Ramson (Wild Garlic) Pesto

Gareth Johns

Gareth Johns

29th April 2011
Gareth Johns

Ramson (Wild Garlic) Pesto

My favourite way of preserving the fleeting loveliness of Wild Garlic, which is notoriously difficult to capture! Thanks to Biddy White- Lennon for the original idea.


  • 350g Wild Garlic (leaves only)
  • 250ml oil- suggest good quality olive pomace.
  • 60g hazel (or similar) kernels, toasted
  • Juice of half a lemon
  • Halen Mon Sea salt to taste
  • Freshly ground pepper (white for appearance)
  • 30g (approx.) of hard cheese, grated (Llangloffan is good)


Buzz washed, dried garlic with oil, add nuts and continue to blend. Finish with cheese, lemon juice and seasoning. Jar in sterile pots, cover with a film of oil. That's it!

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