Name: Katia deSouza
Class Year: 1999
Country of Residence: Formerly Switzerland, now USA
Why is this recipe great? What’s its backstory?
Before I moved to Switzerland, I got caught up in the seasonal ramps crazy at the farmers’ market. I really missed them until I discovered the alternative, bärlauch. I then realized that I could forage for them along my favourite running trail in Basel and I knew what I had to do…make pesto. Since I have an allergy to all nuts accept peanuts and almonds, pesto is generally out of reach for me. Green almonds, which are also very seasonal, are a great alternative to pine nuts. But you can easily sub pumpkin seeds for a truly nut free alternative.
What I love about this recipe is the seasonality of this recipe and the fact that it allowed me to use the best of all my ingredients from my travels. Also this recipe is so versatile and keeps well in the fridge. You can have it with your favourite pasta (I like it with trofie pasta, green beans and potatoes), serve it with eggs, or even as a topping for bread. I really hope you enjoy it
Bärlauch/Ramps Pesto with Green Almonds
Serves: 6+. Takes approx. 30 minutes.
Ingredients:
- 100 g bärlauch/ramp leaves
- 3 tablespoons green almonds, hulled (35 g)
- 4 peeled garlic cloves
- 150ml good extra-virgin olive oil
- Salt and pepper to taste
- 100 g of freshly grated Parmesan
- Fresh squeeze of lemon juice (optional)
Instructions:
If your ramps still have the bulb, remove the bottoms. You can save those for pickling.
Black the leaves in boiling water for a minute and place in ice water.
Drain leaves and remove the almonds from there green fuzzy shell.
Puree garlic, nuts, and blanched leaves with olive oil.
Add cheese and more oil to one’s taste.
Season with salt and pepper.
I sometimes add a bit of fresh squeezed lemon juice at the end
Source:
Inspired by https://www.epicurious.com/recipes/member/views/barlauch-pesto-1263699