Description
This easy ramp pesto recipe combines toasted pine nuts, parmesan cheese, and fresh ramps to create a vibrant and flavorful sauce perfect for pasta, sandwiches, or as a dip. Quick to prepare using a food processor, it delivers a unique springtime taste with a creamy, nutty texture.
Ingredients
Scale
Ramp Pesto Ingredients
- 1/2 cup pine nuts, toasted
- 3 ounces parmesan cheese, crumbled or shredded
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 ounces ramps
- 3 tablespoons olive oil
Instructions
- Blend dry ingredients. Combine the toasted pine nuts, parmesan cheese, sea salt, and ground black pepper in a food processor. Blend until the pine nuts and parmesan break down into a sandy, crumbly texture.
- Add the ramps. Add the ramps to the food processor. Pulse several times to combine until the ramps are finely chopped and evenly incorporated with the nut and cheese mixture.
- Incorporate olive oil. While pulsing, drizzle in the olive oil gradually. Continue pulsing until the mixture reaches your desired pesto consistency – smooth but still slightly textured.
- Store and serve. Transfer the ramp pesto to an airtight container and refrigerate for up to 5 days. Before serving, allow it to come to room temperature for optimal flavor and spreadability.
Notes
- Toast pine nuts gently in a dry skillet over medium heat until golden and fragrant for best flavor.
- Ramps can be substituted with garlic scapes or green garlic if unavailable.
- Use pesto within 5 days, or freeze for longer storage.
- Serve ramp pesto tossed with pasta, spread on crusty bread, or as a condiment with grilled meats or vegetables.
- Adjust olive oil quantity for thicker or thinner pesto consistency as preferred.