Thursday, May 5, 2022

Gotland Greens

Ramslök - Bear's garlic - Wild garlic - Ramsons.

As the Swedes say. A loved child has many names. 

Meet the first harvestable greens of the season!

Perfect in soups, omelets, in stir fries, risotto, quiches, and of course, PESTO.

Here's the adjust-as-you-go recipe I used to make mine:

  • 200g wild garlic*
  • 100g sunflower seeds
  • 1-1,5dl olive oil (depending on the consistency you choose)
  • salt & pepper
Start by shredding the leaves in a blender/food processor and adding small amounts of sunflower seeds until you have a smooth enough mixture. Add in most of the oil and some salt and pepper and blend some more. 
Taste, add more of whatever you find is missing until your pesto hits the spot. 

Spoon everything into a clean jar, making sure you don't trap any air in while doing so. Top with a generous splash of olive oil to seal, put a lid on it, and keep in the fridge for up to 2 weeks. 

Use it in pasta, drizzled onto salads, or as a spread on bread! 

As ramson is high in vitamin C and lots of different minerals, you've just made yourself a fragrant spring tonic to boost the immune system, in pesto form!

Pro tip: any leftover wild garlic can be turned into the most delicious herb butter. 

*can be made with basil too, just add in some garlic in that case. 

Let me know what you think!