Ramp Pesto
Total Time
Prep/Total Time: 10 min.
Yield
2 cups
Flavorful ramp pesto is a great way to extend the short season that ramps are available. Use it in all the delicious ways you'd use traditional pesto—toss it with pasta, spread it on sandwiches or pizza, or serve it with grilled fish or chicken. If you don't have enough ramps for this recipe, you can add basil, parsley or cilantro to make up the difference. —Taste of Home Test Kitchen
Ingredients
- 10 ounces ramps (bulbs and greens), about 30 medium
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, halved
- 1 teaspoon salt
- 1/2 cup pine nuts
- 1/2 cup olive oil
Directions
- In a small saucepan, bring 8 cups water to a boil. Add ramps; cook, uncovered, just until ramps turn bright green, about 30 seconds. Drain and immediately drop into ice water. Drain and pat dry.
- Place the ramps, cheese, garlic and salt in a food processor; cover and pulse until chopped. Add nuts; cover and process until blended. While processing, gradually add oil in a steady stream. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 year.
Nutrition Facts
2 tablespoons: 105 calories, 10g fat (2g saturated fat), 2mg cholesterol, 196mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.
Flavorful ramp pesto is a great way to extend the short season that ramps are available. Use it in all the delicious ways you'd use traditional pesto—toss it with pasta, spread it on sandwiches or pizza, or serve it with grilled fish or chicken. If you don't have enough ramps for this recipe, you can add basil, parsley or cilantro to make up the difference. —Taste of Home Test Kitchen
Recipe Creator
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