I never shared the recipe for Bärlauch (Ramp) pesto. As planned, I bought two more bunches and made more. I froze most of it to last through the summer.
Bärlauch Pesto
1 bunch (20 stalks) Bärlauch
1/4 cup walnuts
1/3 cup grated pecorino cheese
1/4 teaspoon kosher or sea salt (if using table salt, reducing the amount)
freshly grated black pepper
1/3-1/2 cup olive oil
Wash the Bärlauch and dry on a tea towel.
Place all the ingredients (except olive oil) in a food processor. Process until finely chopped, but not smooth. Drizzle olive oil in slowly through the processor tube. If the food processor doesn’t have a tube, add 1- 2 tablespoons, process, scrape down the sides of the bowl. Add 1- 2 tablespoons of oil and repeat.
As you scrape down the sides, you’ll get an idea for how much olive oil the pesto needs, use as much as you think it needs. The pesto should be smooth when it’s ready.
Taste for seasoning and adjust with salt and pepper. (Use it for pasta, sandwiches, eggs, lentils and even as a dip for bread.)
1 bunch (20 stalks) Bärlauch
1/4 cup walnuts
1/3 cup grated pecorino cheese
1/4 teaspoon kosher or sea salt (if using table salt, reducing the amount)
freshly grated black pepper
1/3-1/2 cup olive oil
Wash the Bärlauch and dry on a tea towel.
Place all the ingredients (except olive oil) in a food processor. Process until finely chopped, but not smooth. Drizzle olive oil in slowly through the processor tube. If the food processor doesn’t have a tube, add 1- 2 tablespoons, process, scrape down the sides of the bowl. Add 1- 2 tablespoons of oil and repeat.
As you scrape down the sides, you’ll get an idea for how much olive oil the pesto needs, use as much as you think it needs. The pesto should be smooth when it’s ready.
Taste for seasoning and adjust with salt and pepper. (Use it for pasta, sandwiches, eggs, lentils and even as a dip for bread.)
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