Wild Garlic Pesto

It's springtime. The trilliums are blooming in Ontario and turkey season is in full swing ... that means it's wild garlic season too. There are so many ways to use wild garlic and the leaves. Pesto, pickled garlic, salads, seasoning meats and potatoes... let your imagination run wild.

While I was out scouting turkey on the weekend before turkey season opens, I smelled that fragrant scent of wild garlic (or ramps). I grabbed a few leaves to make a fresh wild garlic pesto to spruce up my chicken parmesan (and to enjoy on crackers and meats).

I would love to share the recipe, this is what I like... but you can adjust this recipe to fit your taste preferences. I'll be using fresh ingredients, including pine nuts, lemon and parsley.

Heres how I make wild garlic pesto" (oh, and a few have asked about my granite grinder/mortar, this is it HERE)

Ingredients:

• 1 cup wild ramp leaves (I leave a little bit of wild garlic on some of the leaves to add some more flavour)
• 1/2 lemon, juiced
• 1/4 cup raw pine nuts (or walnuts, pecans or cashews - much cheaper)
• 10 stalks of fresh parsley
• 1/2 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1/4 cup olive oil (extra virgin, if available)
• 1/4 cup Parmesan cheese, grated

Instructions:

1. Prepare the Wild Garlic and Parsley:

Begin by thoroughly washing the wild ramp (or garlic or leek) leaves and the parsley under cold water to remove any dirt or debris. You can also pull off that little slimy layer if it's at the base of the wild garlic leaves. Pat everything dry with paper towels or a clean kitchen cloth.

2. Toast the Pine Nuts:

Heat a dry skillet over medium heat. Add the raw pine nuts to the skillet and toast them, stirring frequently, until they turn golden brown and become fragrant. Be cautious not to burn them. This should take around 3-5 minutes. Once toasted, remove them from the skillet and set aside to cool.

3. Combine Ingredients:

In a food processor or blender, combine the washed and dried wild ramp leaves, toasted pine nuts, fresh parsley leaves (removed from the stalks), lemon juice, salt, and black pepper.

4. Blend:

Pulse the ingredients in the food processor while gradually drizzling in the olive oil. Continue blending until a smooth paste forms. You may need to scrape down the sides of the processor bowl with a spatula occasionally to ensure all ingredients are well incorporated.

5. Add Parmesan Cheese:

Once the mixture reaches a smooth consistency, add the grated Parmesan cheese to the food processor. Blend again until the cheese is fully integrated into the pesto.

6. Taste and Adjust Seasoning:

Taste the pesto and adjust the seasoning if necessary. You can add more salt, pepper, or lemon juice according to your preference. You may need to add just a touch of water if it becomes too thick to blend.