Ramp Pesto
Wild ramp pesto with walnut oil
Servings: 6
Calories: 260kcal
Equipment
Ingredients
- 1 bunch wild ramps
- ⅓ cup chopped walnuts
- ½ cup walnut oil, divided or sub EVOO
- 2 tsp lemon juice
- 1 tsp nutritional yeast optional, or sub ¼ cup grated parmsean cheese
- kosher salt and pepper
Instructions
- Thoroughly clean ramps. Separate green leaves from white/ pink roots.
- Place a saute pan over medium high heat, toast the walnuts 3 to 5minutes. Keep a close eye, walnuts go from toasty to burnt quickly. Add toasted walnuts to blender or food processor. Give it a quick whirl to to break up the pieces.
- Return pan to stove, reduce heat to medium. Add 1-2 tbsp of walnut oil to the pan. Add green and white ramp parts, saute 3 to 5 minutes until soften. Move to blender.
- Add green ramp leaves, lemon juice, nutritional yeast and pinch of salt to blender. Pulse to combine. Slowly add the walnut oil while blending on high speed. Start with a ⅓ cup of walnut oil and add more, if needed, to get to desired consistency.
- Adjust salt, pepper and lemon juice to taste.
Notes
- It is optional to blanch the green ramp leaves. I only do this if I am making the pesto ahead of time and want to ensure it stays a vibrant green.
- Pesto will keep for 3 days in the refrigerator.
Nutrition
Calories: 260kcal | Carbs: 5g | Protein: 2g | Fat: 27g | Fiber: 1g