How to Make Ramp Pesto
Lemony ramp pesto is an easy and delicious way to showcase ramps. Delicious with fish, chicken, or steak, as well as tossed with pasta.
Servings: 4 (makes 1 cup)
Calories: 243kcal
Ingredients
- 1 bunch of ramps ends trimmed
- ½ cup fresh basil leaves
- ¼ cup pine nuts toasted
- ¼ cup parmesan cheese
- ⅓ cup olive oil
- ½ teaspoon lemon zest
- 1-2 tablespoons lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Rinse ramps and basil and pat dry, then chop roughly in 1-2 inch pieces. You can use both the ramp leaves and stalks—you should have about 2 cups total.
- Put in food processor along with pine nuts, parmesan cheese, olive oil, lemon zest, 1 tablespoon lemon juice, salt, and pepper. Blend until combined into a creamy pesto.
- Taste and add additional tablespoon of lemon juice if desired. Add more salt and pepper to taste.
Notes
Store ramp pesto in an airtight container in the refrigerator for up to a week.
Ramp pesto can also be frozen for up to 3 months.
Keep in mind that the ramp stalks and bulbs are more potent than the leaves, so use more leaves vs. stalks if you want a less-garlicky pesto!
Nutrition
Calories: 243kcal | Carbohydrates: 3g | Protein: 3g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 20g | Cholesterol: 5mg | Sodium: 273mg
