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Wild Ramp Pesto

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May 2, 2017

This recipe is excerpted from The Vegetable Butcher, Workman Publishing, copyright 2016. The pesto will keep in an airtight container in the refrigerator, for up to 5 days, or in the freezer for up to 3 months.

Wild Ramp Pesto

SERVES

4

PREP TIME

05 min

COOK TIME

00 min

Ingredients

1 bunch (about 10 ramps or 1/2 pound) coarsely chopped ramps

1/2 cup toasted walnuts or pecans

1/2 cup freshly grated Parmesan, Pecorino Romano, or Asiago cheese,

1 teaspoon of the lemon juice

1/4 teaspoon of salt

1/8 teaspoon of pepper

2 tablespoons extra-virgin olive oil or walnut oil

Directions

Combine ramps, walnuts or pecans, grated cheese, lemon juice, salt, pepper and oil in a food processor or blender.

Puree to make a thick paste.

Continue blending, adding more oil as needed, until you reach your desired consistency.

Adjust the salt, pepper, and lemon juice to taste.

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