Ramson and Nettle Pesto
50g roasted pine nuts or cashew nuts
50g Parmesan, grated or chopped
150 – 200ml olive oil
1/2 tsp salt
1 handful ramson leaves
1 handful young nettle leaves
1 tsp lemon juice, optional
This is easiest to make in a blender. If you don’t have access to one, a large pestle and mortar is needed.
Put all the ingredients, except the olive oil and lemon juice in the blender and blend to a paste. Whilst the blender is on, slowly pour the oil in. You can add more or less olive oil, depending on how thick you want the paste to be. Taste. Add lemon juice if using and more salt if needed. The ranson leaves will give a mild garlic flavour, which may take a couple of hours to come through.
This is delcious with pasta, on new potatoes, used in salad, stirred on the top of some soups, popped in a chicken breast with a bit of mozzerella …….