Ingredients for 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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How to Make 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