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Ramp Pesto
Susan Palmer
Approximately 1.5 to 2 cups of pesto (6-8 servings)
BeginnerThis is a quick, easy and versatile pesto that makes use of Springs most in demand and short lived vegetable - Ramps!
I chose to leave the ramps raw in my pesto, which makes for a very pungent flavor. If you’d like to tone it down a bit, blanch the ramps for 30 seconds in boiling water and then immediately plunge them into a bowl of ice water.
Total Steps
3
Ingredients
9
Tools Needed
4
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The Girl In The Little Red KitchenIngredients
- 3 bunches ramps, cleaned and bulbs removed
- 1/2 cup walnuts, toasted
- 1/2 cup Parmigiano or Asiago cheese, grated
- 3 cloves medium garlic
- 2 teaspoons lemon zest
- 1 lemon lemon juice
- salt
- pepper
- 1/3-1/2 cup extra virgin olive oil
Instructions
1
Step 1
Place the cleaned ramps, toasted walnuts, grated cheese (Parmigiano or Asiago), lemon zest, lemon juice, a generous amount of salt, and pepper into a food processor. Pulse until the ingredients are combined into a paste.
2
Step 2
With the food processor running, slowly drizzle in 1/3 cup of extra virgin olive oil from the top. Observe the consistency of the pesto; if it is too thick, gradually add the remaining olive oil, up to a total of 1/2 cup, until it reaches your desired consistency.
3
Step 3
Taste the pesto and adjust the seasoning (salt and pepper) as necessary.
Tools & Equipment
measuring cups
measuring spoons
grater
food processor