In a number of countries ramson is a protected plant, so we don’t suggest you run out of the door and start picking it. But if it’s not protected, feel free to start running!
Ramson is much-loved in Germany, Austria (Bärlauch) and other parts of Europe. Its taste is like a combination of onion and garlic, but much greener, more intense, longer lasting and with a touch of bitterness at the end. Works very well as a pesto, but equally nice with potatoes or gnocchi. Once we made ramson soup, but that was not the best idea ever.
The flowers may have (if you’re lucky) a touch of sweetness because of the nectar in the flower. Always taste the leaves and the flowers before using and feel free to adjust quantities.
We would suggest a Soave to go with the dish. The Garganega grape combines very well with the specific taste of the ramson, given the wine is fresh with a subtle bitterness.
What You Need
- 20 or so leaves of Ramson
- Olive Oil
- Parmesan Cheese
- Lemon Juice
What You Do
Cut the leaves in smaller bits and blitz the leaves with grated Parmesan cheese. If you want to soften the taste, now is the moment to add some toasted almonds or pine nuts. Slowly add the olive oil until blended and smooth. Maybe you want to add a bit of lemon juice.
Cook the farfalle and serve with the pesto and some grated Parmesan cheese.
You can store the pesto for a week or so in the refrigerator if you add some extra olive oil to the jar, covering the pesto.