Ramp Pesto

Total Time

Prep/Total Time: 10 min.

Makes

2 cups

Updated: Jun. 15, 2023

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

1. 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.
2. 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.

Ramp Pesto Tips

Do you have to blanch the ramps before making pesto?

Blanching the ramps before making ramp pesto will help prevent the vibrant green color from turning brown due to oxidation. If you don't have time to blanch, you can skip this step. The pesto will be safe to eat, even though the color will change. Blanching the herbs for homemade basil pesto and homemade parsley pesto will also help maintain their bright green color. Our guide to how to blanch vegetables will help you execute this step perfectly.

What else can you put in ramp pesto?

Our recipe for ramp pesto uses Parmesan cheese and pine nuts, but you could substitute Romano and walnuts if you like. You could also add some basil, parsley or cilantro in place of some of the ramps if you were not able to find enough while foraging or shopping at your local farmers market. If you have extra ramps even after making ramp pesto, use them up in one of our other delicious ramp recipes.

How do you serve ramp pesto?

Use ramp pesto in all the delicious ways you'd use traditional pesto: Serve with your favorite fish recipes or use it as a spread to jazz up cold sandwich recipes. Toss it with homemade pasta for a meal that's made entirely from scratch!

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

2 tablespoons: 105 calories, 10g fat (2g saturated fat), 2mg cholesterol, 196mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 2g protein.

source https://www.tasteofhome.com/recipes/ramp-pesto/

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