Ramson, Ground Elder and Basil Pesto with Carrot

This pesto, made of weeds and greens you can harvest in the wild, is ideally used as a side dish and fits perfectly with vegetables, fish, and meat. Ramson/Ramsløk can be bitter, so I add a carrot to make it sweeter.

20-30 g Ramson/Wild Garlic/Ramsløk (add more basil if you don't have enough Ramsløk)

Read more about harvesting here

50 g young Ground Elder

60 g Basil

100 g Cashew and pine nuts

200 ml of olive oil

50 g of Parmesan cheese or another tasty cheese (I use organic Vesterbotten cheese)

1 peeled Carrot

1 tbsp lemon juice/ apple cider vinegar

Salt to taste

Mix everything in a food possessor at high speed. The pesto can be stored in the fridge for several weeks or frozen in portions for later use.