It is that wonderful time of year when brown turns to green and ramsons or wild garlic is one of the first plants to push its way through piles of fallen leaves. It makes a wonderful pesto, which we can vouch for at Down Farm. We knocked up a couple of batches to sell locally, as well as enjoy ourselves. It is a pretty loose recipe:
Wild garlic, olive oil, parmesan, toasted walnuts, toasted sunflower seeds, lemon juice, lemon zest and seasoning
We wash the wild garlic, then blitz up until smooth and delicious.
Generally we use 1kg of wild garlic to 200g parmesan, 100g nuts & seeds, 2 lemons and enough oil to get it a smooth consistency and then to cover in the jars so it keeps.
Enjoy on toast, pasta or however you fancy!