Recipe: Pesto on Spring Onions and Spinach

Hello Alexandra,

Now it’s soon ramsluxteder and I’m terrific. But it is a new product. Do you have any way to enjoy it all year round?

I wonder

/ Anton

Read more: Recipe: Cacio e pepe

hello anton

Lovely gorgeous spring onion! Jungle garlic! A sure sign of spring is when you step into a forest grove and it smells like onions for long distances.

Ramson was planted by monks during the Middle Ages for use against infections of all kinds, but nowadays we enjoy it most in soups, purées, and stir-fries.

The leaves of the ramson, a part of the plant most commonly used, are reminiscent of the narrow lily of the valley leaves but smell like strong onions. However, it is important not to make a mistake because lily of the valley is poisonous. If you’re not sure, just rub the blade a little, then you can’t go wrong, it smells like onions!

Later in the spring, it blooms with incredibly beautiful spotless white flowers to decorate the salad with and after the flowers come seeds that can be added to layering like capers.

All parts of the ramson are edible, but I think the early leaves are the tastiest. If you want to keep it fresh, you can put it in the fridge as a flower bouquet, with the stems in a little water. Change the water and make a new cutting surface every three days so they can keep for a week or so in the refrigerator.

The best way to keep them longer is to freeze the entire leaves. Put the clean leaves in a plastic bag, spread the air, and seal it tightly, preferably with a vacuum machine. Instead, put in plastic bags and then in a tightly closed jar, the smell of onions has the potential to seep out otherwise.

When using, chop immediately as frozen and stir into the dish you want to season. When heated, the taste quickly disappears, so add it at the end, for example, mashed potatoes.

I prefer it as a pesto, stirred in with butter or mixed with half sour cream/creme fraiche/sour cream and half my mayonnaise. Then you can click the potato soup when serving.

To make the herb butter, chop the green onion, mix it with room temperature butter, and wrap it in sausage using greaseproof paper, this way it can also be stored in the freezer. Perfect for preparing spring barbecue dishes.

Ramson pesto also works well for freezing. To keep the taste extra strong, I mix in the spinach, parsley, and green onions.

chives pesto

1 deciliter of coarsely chopped green onions

1 dl baby spinach, coarsely chopped

1 deciliter of coarsely chopped parsley leaves

1 deciliter of freshly shredded Parmesan cheese

½ dl freshly grated pecorino cheese

1 clove garlic

1 dl of good olive oil

2 tablespoons pine nuts (or sunflower seeds)

sea ​​salt

Feel free to do the following:

Put all ingredients except olive oil in a blender. Pour the oil in a thin stream while the food processor is running on medium pulsing speed. Note! It shouldn’t last long. Taste with salt.

Finally, see if you can pick chives in places that you know are, they are protected in some places.

Each week, Chef Alexandra Zazzi answers GP readers’ questions about food and recipes. Photo: Anna Svanberg

Hello Alexandra,

I have some questions about pasta that I am discussing with my partner, you should know and decide this forever:

1) Should you have oil in pasta water?

2) Should the table be set with the spoon when serving pasta?

3) Should you put sugar in tomato sauce?


Welcome Welcome,

Well, this sounds like a serious discussion. If you ask me, the answer is no, no and again no. However, there are Italians who like to have a little sugar in their tomato sauce, and I personally think that the carrot in the beginning and the quality of the tomato give the sauce the sweetness it needs.

When it comes to the other, it’s a clear rejection, and therefore the best! But maybe this can also be discussed over a glass of Chianti if you feel like it, I have Italian friends who do both.

Read more: Are more expensive tomatoes always better?

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