Ramp Pesto Recipe
In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings
Ingredients
- 24 ramps cleaned well - leaves, stems and bulbs roughly chopped.
- 1/4 cup toasted pine nuts
- 1/4 cup parmesan cheese or pecorino romano
- 1 garlic clove optional
- kosher salt to taste
- 1/2 cup olive oil up to 3/4 cup (depending on desired consistency)
- 1/2 large lemon juiced
Instructions
- To toast the pine nuts: add 1/4 cup to a dry skillet. Heat over medium to medium-low, tossing/stirring the pine nuts every so often until fragrant and golden brown.
- In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, stems and bulbs, pine nuts, parmesan or pecorino Romano cheese and a pinch of of salt. Squeeze in the lemon juice and pour in olive oil.
- Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor. Secure the lid once more and process until desired consistency.
- See blog post for ways to use and store ramp pesto.
Notes
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Nutrition
Serving: 2tablespoons | Calories: 94kcal | Carbohydrates: 4g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 25mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 395IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg