Zutaten für Ramps Pesto
- Greens
- Extra Virgin Olive Oil
- Kosher Salt
- Black Pepper
- 1/2 cup pine nuts
- Parmesan Cheese
- Fresh Lemon Juice
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Zubereitung von Ramps Pesto
- Separate the ramp greens from the bulbs. Wash thoroughly.
- Roughly chop the ramp bulbs into 1/2-inch pieces.
- Finely chop the ramp greens.
- Bring a medium pot of salted water to a boil.
- Blanch the ramp greens: add to boiling water and cook for 2 minutes.
- Immediately transfer the greens to a bowl of ice water to stop the cooking process.
- Drain the greens well and squeeze out excess moisture using a kitchen towel.
- Heat 1 tablespoon olive oil in a small sauté pan over medium heat.
- Add the chopped ramp bulbs, 1/2 teaspoon salt, and pepper. Sauté until tender, about 5 minutes.
- Remove from heat and let cool to room temperature.
- Combine the cooled ramp bulbs, blanched ramp greens, pine nuts, and Parmesan cheese in a food processor.
- Pulse a few times to combine, then process continuously for 1 minute, scraping down the sides as needed.
- Add the remaining 2 tablespoons olive oil, remaining 1 teaspoon salt, and lemon juice.
- Process until smooth, about 1-2 minutes more.
- Taste and adjust seasoning with salt and/or lemon juice as needed.
- Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.
Nutrition Information (Approximate per serving)
Sodium
151 g
Sugar
3g
Fat
69g
Carbs
2g
Recipe Tags (Choose a tag and find related recipes!)
15 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Low Protein Very Low Carbs Condiments Etc Easy Diabetic Spring Vegan Vegetarian Food Processor Blender Dietary Low Cholesterol Seasonal Low Calorie Low Carb Inexpensive Low In Something Equipment Small Appliance From Scratch
