Wash the ramsons in cold water to remove any bugs or debris. Pat dry with a clean tea towel.
Put the ramsons, oil and half the pine nuts into a food processor and blitz till mostly smooth.
Add the rest of the nuts and the grated cheese and pulse to combine (blend further if you prefer a smoother consistency)
Scrape into a sterilised glass jar, ice cube tray or pot. Place in the fridge if you are planning to use within a few days, or freeze for longer term storage.
You can use all parts of the wild garlic plant in this recipe, however please remember it is illegal to dig up wild plant bulbs from public land here in the UK.
Picking and using the flowers, stems and leaves is just fine. This recipe also works superbly with Three Cornered Leek.
Parmesan is my preferred cheese, however any hard, aged cheese would work well.
For a vegan/dairy free version, just omit the cheese altogether. It will still be delicious.
Olive oil or avocado oils would be my preferred choice. Avocado oil is very neutral in taste, so use this if you're not keen on the taste of olive oil.
Pine nuts are the traditional choice, however they are expensive. Feel free to swap them out with almond, walnuts, hazelnuts or even pecans. Each will bring a different flavour to the pesto, so play around with them.
Please enjoy my recipe! Jane | hedgecombers.com