50gPine nuts or other nutssuch as walnuts, hazelnuts, sunflower nuts,
Saltblack pepper, and lemon juice to taste
Instructions
When you’re out foraging or picking in the garden, try to go for the younger, tender ramson leaves—they have the best flavour and a lovely softness. The larger, older leaves can sometimes turn a little bitter, so it’s worth being a bit selective here.Once you’re back in the kitchen, give everything a rough chop, ramson leaves, and any larger nuts, just to help things along. Then pop it all into a blender or food processor. Add in your grated cheese, pour in about 150ml of oil, and blend until you have a smooth, vibrant green pesto. If it feels a little thick, drizzle in a bit more oil until it’s exactly how you like it.Finish with a pinch of salt, some freshly cracked black pepper, and a squeeze of lemon juice to brighten everything up. Give it a taste and adjust—this is very much a “follow your instincts” kind of recipe.Stored in the fridge, your ramson pesto will keep happily for about a week… though it rarely lasts that long once you start dipping into it!For supper: This is where it really shines. Toss it through warm pasta for the easiest, most comforting bowl, or spoon it over soft scrambled eggs. It’s also wonderful served alongside chicken, meat, or a simple cheese board. For something really effortless, pair it with ripe tomatoes, a handful of olives, and some freshly baked bread—simple, rustic, and so satisfying.A little tip: Ramson season is short, so it’s well worth making a bigger batch while you can. This pesto freezes beautifully. I like to stash it in glass jars and take one out whenever I need a little taste of spring. It’s especially good for summer barbecues or served with homemade sausages, bringing that fresh, garlicky kick to everything it touches
