tag:blogger.com,1999:blog-13695947.post7787464030161778686..comments2024-03-16T11:43:21.644+02:00Comments on NAMI-NAMI: a food blog: Wild garlic pesto aka ramson pesto recipePillehttp://www.blogger.com/profile/05817049547134774699noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-13695947.post-206509603847955182015-05-07T14:44:50.168+03:002015-05-07T14:44:50.168+03:00I just made some three cornered leek pesto and use...I just made some three cornered leek pesto and used a mixture of brazil nuts and pine nuts. It tastes amazing!<br /><br />I am a gardener and have spent the last two days pulling up the 'weed' from my clients garden.Mommie Michienoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-15753864530784775112015-04-13T10:00:21.498+03:002015-04-13T10:00:21.498+03:00I add fresh ginger when I make it, and this helps ...I add fresh ginger when I make it, and this helps to prevent it from spoiling since mold does not like ginger. But most of it goes in small jars in the freezer, and then you have it all year. Plus lemon juice.<br /><br />Just made about 6 kg of it last night with Parmigiano Reggiano and Italian pine nuts!Davidnoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-28978543215333657152014-04-17T05:57:37.944+03:002014-04-17T05:57:37.944+03:00I can practically smell it from here and I'm p...I can practically smell it from here and I'm pretty sure I drooled a little when you mentioned it being smeared on ciabatta.Lily (A Rhubarb Rhapsody)http://arhubarbrhapsody.blogspot.com.aunoreply@blogger.comtag:blogger.com,1999:blog-13695947.post-67587338510303616962014-04-16T11:21:08.388+03:002014-04-16T11:21:08.388+03:00Kellie - glad to "meet" another almond-p...Kellie - glad to "meet" another almond-pesto lover :) <br /><br />Lucy - as I said, this is my favourite way of making wild garlic pesto these days!<br /><br />Aija - great to know the Latvian name for this great herb! And they're protected here, too, grade 3. Personal use is ok, but not allowed to sell the wild stuff. However, I am pretty sure most of the stuff at the markets is from the forests and not from the personal gardens... Pillehttps://www.blogger.com/profile/05817049547134774699noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-88281583180036891932011-05-16T21:29:35.303+03:002011-05-16T21:29:35.303+03:00Love your site. Trust an Estonian to beat a Latvia...Love your site. Trust an Estonian to beat a Latvian to the punch, e.g. creating a food blog about the fantastic food available in this part of the world.<br />My husband and I are also foodies and are in wild garlic heaven (lakši in Latvian). They're protected here - foraging not really allowed, but there are cultivated fields of this stuff and lots show up in the Riga central market. We also make pesto, but no nuts or cheese, just olive oil and course salt. It keeps forever and we add it to all kinds of stuff (a trick an Italian taught me when we lived in Toronto). Spring time is marvelous for picking edible plants in the country. Couldn't have done that in N-America!Aija Abenshttps://www.blogger.com/profile/13213057527811661772noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-66004438555209033462011-05-03T20:41:16.862+03:002011-05-03T20:41:16.862+03:00Oh wow, that looks delicious. I have got to make ...Oh wow, that looks delicious. I have got to make some of that.L Vanelhttps://www.blogger.com/profile/02464993766760176087noreply@blogger.comtag:blogger.com,1999:blog-13695947.post-55758155970120905792011-04-27T18:01:45.361+03:002011-04-27T18:01:45.361+03:00Weirdly I posted a wild garlic pesto ristotto reci...Weirdly I posted a wild garlic pesto ristotto recipe with almonds last Saturday. We loved it so much that I reprised it in a aubergine parmigiana for yesterday's post. Great minds think alike! Almonds cheaper and tastier in my opinion. WG season almost over here in Scotland but I've got a stash in the freezer. Bet you do too. Prefer wild garlic pesto to basil pesto now.kellie@foodtoglowhttp://foodtoglow.wordpress.comnoreply@blogger.com