Wild Garlic (Ramslök) Pesto Recipe

When the wild garlic season arrives, I eagerly venture into the forest, backpack in tow, to gather as much wild garlic (also known as ramsoms, ramslök, or wild cowleek) as I can carry. Wild garlic is a cherished find, and one of my favorite ways to preserve its vibrant flavor is by making pesto. However, it's essential to gather wild garlic responsibly and avoid picking it in nature reserves, as well as being cautious not to confuse it with poisonous plants like lily of the valley.
Wild garlic is a springtime delicacy, typically appearing in March and April in Sweden, with its shiny green leaves, snow-white flowers, and pungent onion scent distinguishing it. Although relatively rare, wild garlic is not endangered, and it's commonly used in cooking across Europe, particularly in Germany where it's appreciated as a herb. Over recent years, wild garlic has experienced a resurgence in popularity as more people rediscover its culinary potential. It's worth noting that the leaves, not the bulbs, are used in cooking, providing a distinct garlicky flavor to dishes.
Full recipe and instructions:
foodbydrygast.com/en/recipe/w...
foodbydrygast.com/sv/recipe/w... (Swedish version)
Ingredients:
50 g Wild Garlic
40 g Cashews
100 g Olive Oil
30 g Grana Padano
10 g (2 pcs) Garlic Clove
3 g (0.5 tsp) Salt