5-minute ramson & feta pesto

ramson&feta pesto (1 von 1)

Quick, fresh & zingy

This pesto is really great: It’s really zingy, the garlic flavor has a nice intensity (don’t eat this pesto and go on a date afterwards though), it only takes 5 minutes to prepare and there are a ton of things you can do with it.
There are the obvious choices like pasta pesto (add some roast cherry or dried tomatoes), but you could also use it to marinate chicken or fish, for which I will post a recipe next week. Also try it as a spread on toasted bread, it’s fantastic. So whatever you choose, it will be delicious.

I know that you are supposed to make pesto in a pestle with a mortar, but after trying this once and failing miserably I now stick with my blender.

When it comes to consistency of the pesto, you have two choices: blend the feta with the other ingredients or mashed it with a fork and then stir it in. Blending will result in the pesto being somewhat sauce-like, so I usually stick with the latter.

But enough talking, let’s get started!

For about 200ml pesto

Ingredients
100g ramson, roughly chopped
2 cloves garlic, roughly chopped
1/2 chilli, deseeded, roughly chopped
Juice of 1 1/2 lemons
1 handful pine nuts, lightly toasted
110ml olive oil extra vergine
85g feta, mashed
1 thumb nail big piece of ginger, peeled, finely grated
salt
pepper

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Method

1. Place chopped ransom, garlic, chili, lemon juice, pine nuts, ginger and half the oil in a blender and blend until smooth.

2. Add the half the olive oil and stir in the mashed feta. Add more olive oil until you have the desired, oozy consistancy.

3. Season to taste with salt and pepper.

1-2-3 ready! πŸ™‚

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2 thoughts on “5-minute ramson & feta pesto

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