Ramp Pesto
Ramps are kind of like a garlicky version of a scallion. Only in season for a short time, make this fleeting spring veggie last a little longer with ramp pesto the perfect pasta sauce for any shape.
Servings: 6
Ingredients
- 1 bunch ramps about 8-10, trimmed, stems and leaves separated
- 1/4 cup walnuts
- 1/2 ounce grated Parmesan plus more for garnish
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil
Instructions
- In a food processor, combine the ramp leaves and stems, walnuts, Parmesan, lemon juice, salt and pepper. Process them until they are finely chopped. With the motor running, drizzle in the olive oil until the pesto is fully combined.
- Stir it into warm pasta.
Notes
Nutritional information does not include pasta. The recipe makes about 1 cup pesto.
You can stir the pesto into 8-10 ounces of your favorite. pasta shape. Spaghetti, linguine, fusilli, gemelli and penne are all good with pesto. You can add a splash of pasta cooking water to coat the noodles even more. Top with Parmesan before serving.
You can store the pesto in an airtight container in the refrigerator up to 1 week. It also can be frozen up to 2 months.
Nutrition
Calories: 203kcal | Carbohydrates: 1g | Protein: 1g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 2mg | Sodium: 139mg | Potassium: 30mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.3mg