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Ramp and Parsley Pesto
Ramp and Parsley Pesto
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Prep Time:
15 minutes
Total Time:
15 minutes
Try making ramp pesto with fresh, garlicky ramps for a versatile and flavorful addition to pasta, sandwiches, or soup.
Ingredients:
  • 2/3 cup walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated Parmigiano-Reggiano cheese (you could also use pecorino)
  • 1 small bunch parsley
  • 1 small bunch ramps or thin green garlic
  • Pinch of salt
Instructions:
  • Toast the walnuts in a dry frying pan over medium heat, tossing occasionally, until fragrant, about 5-7 minutes.
  • Blanch the parsley and ramp greens: Boil a pot of salted water till rolling. Prepare a bowl of ice water. Blanch parsley for 1 minute, then shock in ice water to maintain color. Remove leaves from ramps, reserving white parts. Blanch ramp leaves for 30 seconds. Shock in ice water.
  • Remove excess water: After draining the parsley and ramp leaves, place them in a kitchen towel and twist the towel in opposite directions to wring out the water thoroughly. Aim to extract as much water as possible.
  • Prepare Pesto: In a food processor, combine the chopped parsley, ramps, walnuts, Parmigiano cheese, and a pinch of salt. Pulse until mixed. While the processor is running, slowly pour in the olive oil. Stop once incorporated. Adjust salt to taste. Serve fresh or refrigerate with a touch of olive oil on top for up to 3 days. Freeze any leftovers afterwards.

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