Karulaugupesto, or ramson pasta, is a dish originating from Estonia. It’s made with ramson pesto, which is similar to the famous Genovese pesto. Ramson, also known as wild garlic, is an edible plant that grows wild in Estonia. The forest floor becomes green and lush with this plant during spring. The dish represents a taste of Estonia and showcases an ingredient often referred to as “green gold” due to its strong flavor and high vitamin content.

Sven-Joonathan, an Estonian viewer, submitted this unique recipe. He says ramson is an integral part of spring in Estonia and this dish represents Estonian culture quite well. More than half of Estonia is covered with forest and their people feel very connected with nature. He enjoys the experience every year, noting that one usually doesn’t have to go too far because the forest is always near. Sven-Joonathan’s passion for this dish was infectious, and I was eager to recreate a taste of Estonian spring in my own kitchen.

To make ramson pasta, start by blending fresh ramp leaves with pine nuts, parmesan, and olive oil to create a vibrant pesto. While your pasta boils, fry bacon bits if using and toast extra pine nuts for added texture. Once the pasta’s ready, toss it with the warmed pesto, adding a splash of pasta water to bring it all together. Serve warm with grated parmesan.

After trying this dish, I can confidently say it’s a game-changer. The ramson pesto has a unique pepperiness that sets it apart from traditional basil versions. There’s a subtle spiciness, balanced by the nuttiness of the pine nuts and parmesan. It’s the epitome of spring on a plate. It’s fresh, vibrant, and bursting with flavor. This dish offers a taste of Estonian forest culture that’s both comforting and excitingly new.