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Recipe for Parsley and Ramp Pesto


Course Side Dish
Cuisine American, American-Italian
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

  1. 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.
  2. Chop up your greens and your basil leaves if you’re using them.
  3. Add greens and all ingredients to your food processor and pulse 2-3 times.
  4. Add in olive oil a few tablespoons at a time, pulsing mixture until it is smooth.
  5. 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