Wild Ramp Pesto
Ramp pesto uses flavorful ramp greens to make a spicy, garlicky pesto to get you moving in the spring.
Servings: 16 servings (about 2 cups)
Ingredients
- 2 cups ramp greens chopped
- 1/4 cup pine nuts can substitute raw sunflower seeds or cashews
- 2 cloves garlic
- 1/2 cup Parmesan finely grated and packed
- 1/2 cup olive oil extra virgin
- 1 tbsp lemon juice from 1/2 fresh lemon
- 1/2 tsp salt to taste
Instructions
- Clean the ramp greens - simply give them a quick rinse under cold water and pat dry with a paper towel.
- Toss the ramp greens into the food processor and blend until smooth. You might need to stop and scrape the sides a few times to ensure the ramp greens blend evenly.
- Add the remaining ingredients into the food processor. For a classic ramp greens pesto recipe, these ingredients usually include pine nuts, garlic, parmesan cheese, and olive oil.
- Blend all the ingredients until you have a smooth, consistent mixture. Scrape the sides of the bowl occasionally to make sure everything blends evenly.
- Taste the pesto and add salt if needed to taste.
- Serve and enjoy!
Notes
Fresh pesto with all raw ingredients will keep in the refrigerator for a few weeks. If you want to extend the shelf life and keep it from browning, blanch the ramp leaves in boiling water for about 30 seconds before putting them into the food processor.
Adjust salt to taste. Depending on how salty your cheese is, the final pesto may not need any salt. I added 1/2 teaspoon to mine and it was just right to my taste.
Nutrition
Calories: 88kcal | Carbohydrates: 1g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 2mg | Sodium: 123mg | Potassium: 33mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 243IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 0.3mg