by: Max M Rasmussen

Wild Garlic Pesto - Pesto of Rams - Berlin Wannsee - kvalilog_1

Pesto is one of the best ways to use herbs and you can make pesto of almost all the "fine" one-year herbs.  Wild garlic pesto  is probably my favorite. A powerful but smooth taste. The rams season is shorter than the shirt of a reality star, so there is no time to vaste when it's in season. This is also the first video I make as a "vlog" where I get out of the kitchen and meet the world. I'm chasing rams in the forests around Wannsee near Berlin.

Rams are also known as ramsons, buckrams, wild garlic, broad-leaved garlic, wood garlic, bear leek, or bear's garlic.


  • 3.5 oz (100 g) rams
  • 1.5 oz (50 g) pine nuts (about 1 dl per 50 g)
  • ½ cup (1.5 dl) olive oil (an inexpensive one is fine)
  • ½ oz (15 g) parmesan, grated ; about 2 tbsp
  • ½ lemon, juice of
  • ½ tsp (2½ g) salt


Pick a large bunch of rams. Or buy them if you do not know where they grow.

Rinse and dry well.

Mix it all In a blender and blend until it becomes creamy.


The pesto keeps well in the refrigirator. It's about 2% salt, the level that promote lactic acid cultures in the mixture. So theoretically it does not get too old but starts to ferment instead. In the same way as sauerkraut, kimchi and so on.

It is an old preservation method that allows it to theoretically last for months. If you are in doubt whether it has become too old, watch out for mold and smell it and taste a little before using it.

Arial view of the rams pesto - Max M Rasmussen
The ingredients - Max M Rasmussen
Wild garlic pesto - Max M Rasmussen