Ramp Pesto
The best ramp pesto made with wild leeks and walnuts for a bold sauce that is perfect on pasta, breadm, and veggies.
Servings: 6
Calories: 231kcal
Ingredients
- 1 bunch wild ramps
- ⅓ cup chopped walnuts
- ½ cup walnut oil, divided or extra virgin olive oil
- 2 teaspoon lemon juice
- ¼ cup parmesan cheese
- kosher salt and pepper to taste
Instructions
- Thoroughly clean ramps. Separate green leaves from white/ pink roots. Roughly chop.
- 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 tablespoon 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, cheese, 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 vibrant green.
- Sauteeing the wild ramps is an optional step but I find it brings out a bit of the natural sweetness.
- Pesto will keep for 3 days in the refrigerator.