Is there anything better than looking for local produce at your favorite farmer’s market? Few things make the cut for me. I just love picking out fruits and veggies that were picked that day in the beautiful state of Michigan. I mean, just look at these beauties!!
When ramps are in season, making ramp pesto is kind of a must. They are so flavorful and fresh tasting! I combined them with parsley for this pesto, but you could use basil, spinach, or just double the amount of ramps you’re using if you really like garlic.
Oh, and the pasta featured in the photo is the malfatti recipe from Bon Appetit. I highly recommend giving it a try! I am not an expert in pasta making, and the recipe turned out great.
Recipe for Parsley and Ramp Pesto
Prep Time 19 minutes
Cook Time 1 minute
Total Time 19 minutes
Servings 1 cup
Ingredients
- ⅔ cup pine nuts
- 1 bunch parslet
- 1 bunch ramps greens and bulbs
- ½ cup grated parmiggiano-reggiano or pecorino cheese
- ½ cup olive oil
- ½ tsp black pepper
- A pinch of salt
- 2-3 basil leaves if you have them
Instructions
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Blanch your parsley and ramps in order to help them keep their bright green flavor. Bring a pot of salted water to a boil, drop greens in for 1 minute, then immediately place them into a bowl of ice water. This step is not strictly necessary, but it ensures that your pesto won’t oxidize and lose its green color.
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Chop up your greens and your basil leaves if you’re using them.
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Add greens and all ingredients to your food processor and pulse 2-3 times.
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Add in olive oil a few tablespoons at a time, pulsing mixture until it is smooth.
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Serve immediately, or store in an airtight container with a thin layer of olive oil on top and refrigerate for up to a couple of days.
Modifications
- In a hurry? Combine steps 3-4 and just throw it all in the food processor at once! You can also skip the blanching step
- Feeling fancy? Toast your pine nuts slightly before adding them to the pesto.
- Don’t have pine nuts? You can substitute walnuts for pine nuts.
- Looking for a vegan version? Throw in 10 cashews and 1 tsp nutritional yeast instead of the cheese