Wild Ramp Pesto

Wild ramp pesto

Updated May 22, 2017 @ 12:51 pm

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:
  • PRINT Print This Recipe

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

  1. Combine ramps, walnuts or pecans, grated cheese, lemon juice, salt, pepper and oil in a food processor or blender.
  2. Puree to make a thick paste.
  3. Continue blending, adding more oil as needed, until you reach your desired consistency.
  4. Adjust the salt, pepper, and lemon juice to taste.
Better Health Shouldn't Be Work

Sign up for our newsletter to join our community of 500k+ readers and discover the solutions that work best for you and your body.

P.S. You'll also receive our exclusive 3-Day Plan to Free Yourself From Sugar Cravings.