Pesto Made With Ramsons (Wild Garlic)

horseshoes | 17:21 Thu 01st May 2014 | Recipes

3 Answers

Have any of you made it? I've been looking at various recipes for it and can't decide which to try, although I've got pine nuts rather than walnuts. Any tips?

Coconut Chocolate Cheesecake

Freezing Eggs

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EcclesCake

Best Answer

I make it every year. It can be a touch bitter so a touch of sugar can soften that edge. I use all sort of different nuts, usually walnuts or hazel nuts with wild garlic. Follow the recipe that appeals to you most and tweak.

17:24 Thu 01st May 2014

Go To Best Answer

EcclesCake

I make it every year. It can be a touch bitter so a touch of sugar can soften that edge.

I use all sort of different nuts, usually walnuts or hazel nuts with wild garlic.

Follow the recipe that appeals to you most and tweak.

horseshoes

Question Author

Oops Eccles, I just made you best answer by accident. Not that you wouldn't be best answer but ....... oh you know what I mean!

Do you make a lot and put it in jam jars or do you freeze it?

EcclesCake

I do a bit of both.

But mostly I keep it in the fridge in sterilised jars with a generous pouring of oil over the surface to keep it 'clean'.

I only freeze it if I feel I have an overwhelm inning amount. It is OK for cooking but it does discolour a bit on freezing so it's not so good for fresh dishes, from a visual perspective.

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