Nutrition balance score
Unbalanced
Glycemic Index
27
Low
Nutrition per serving
Calories831 kcal (42%)
Total Fat83.3 g (119%)
Carbs14.7 g (6%)
Sugars1.2 g (1%)
Protein12.6 g (25%)
Sodium1167.5 mg (58%)
Fiber2.4 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
Gather the .
Step 2
In a food processor, combine the ramp leaves and bulbs, walnuts, pecorino, and lemon juice. Pulse until coarsely chopped.
Step 3
With the food processor running, slowly pour in 1/4 cup of the olive oil for a thick paste-like pesto. For a thinner sauce-like pesto, slowly pour in the remaining 1/4 cup oil. Season to taste with salt and pepper.
Step 4
Serve the ramp pesto tossed with hot pasta, stirred into mashed potatoes, mixed into a vinaigrette dressing, or as a cheeseboard accompaniment. Enjoy!
Step 5
If you buy ramps where the roots and leaves have been harvested, you can use them both in your pesto, or just the leaves and pickle the stems (great for cheeseboards and garnishing cocktails).
Step 6
To store, transfer ramp pesto to a glass jar, and drizzle enough oil over to cover pesto completely. Cover and store in the fridge for up to 2 to 3 weeks.
Step 7
Some people swear by quickly blanching ramp leaves in boiling water for 30 to 45 seconds, then plunging into ice water before draining to preserve the bright green color before making pesto. Do what works for you!
Step 8
Blanching is fine but not necessary, if you don't mind adding a layer of oil to cover your ramp pesto completely before refrigerating. The layer of oil protects your ramp pesto from oxidation, helping to retain its bright green color.
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