Ransoms Pesto

 For some years we have had Wild Garlic (Ransoms) growing in our garden.  We often try out a new recipe when it is in season.

The leaves and flowers are edible and have a mild garlic flavour. This time we made Wild Garlic pesto to put onto some Messicani that we have in the cupboard.

The ingredient list is:

    A few clean Ransoms leaves
    A few Cashews to be chopped up
    Good quality Olive Oil
    Grana Padano cheese
    Pasta of your choice.

And of course a mortar and pestle.

Start by removing the leaf ribs of the Wild Garlic.  They tend to be a bit chewy if left on.  Then chop the leaved into small pieces ready for macerating in the mortar with chopped up cashew nuts.  You can use pine nuts.

Grind up the mixture until a little fluid wets the mash.  That will help release the garlic oils.  To this, add a little Olive oil and some finely grated cheese and mix with a spoon.

Boil the pasta as required - the Messicani takes 12 minutes only - then drain it.

Add the sauce and mix in over the heat to coat all of the pasta.  The dish is ready to plate up.

A little more cheese finely grated on top finishes the dish.  Enjoy.

There is often a pair of curious eyes at the other end of our garden.