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5 from 1 vote

Ramps Pesto

Ramps bring a mild, wild onion flavor for a unique twist to this pesto recipe.
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Italian
Servings: 2 Servings
Calories: 273kcal
Author: John "from the Bartolini kitchens"

Ingredients

  • 2 bunches (approx 7 oz or 200g) fresh ramps
  • 3 tbsp walnuts , toasted
  • 3 tbsp Grana Padano , grated – Parmigiano Reggiano or Pecorino Romano may be substituted
  • Olive oil
  • Sea salt and pepper , to taste

Instructions

  • Prepare the ramps: Wash and thoroughly dry the leaves. Trim away the bottom roots of each bulb, much like you do with spring onions/scallions. Cut off and roughly chop each ramp bulb, then roughly cut or hand tear the leaves and stems.
  • Add the bulbs and walnuts to a food processor. Process until a thick paste develops, about a minute. Be sure to scrape down the sides of the bowl midway through.
  • Add the ramp leaves, cheese, salt, and pepper to the food processor bowl. Process until evenly combined.
  • With the processor still running, add olive in a slow steady stream until the pesto is the consistency your prefer. (See Note)

Notes

I prefer my pesto to be a thick paste, so, I don’t add much oil to the processor. When it’s time to dress the pasta, I’ll first coat the pasta with a little olive oil and then add the pesto. I find that a paste, also, works better when using pesto in other ways, like seasoning roasted chicken.

Nutrition

Calories: 273kcal | Carbohydrates: 8g | Protein: 10g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 240mg | Potassium: 132mg | Fiber: 2g | Sugar: 1g | Vitamin A: 12.5% | Vitamin C: 4.4% | Calcium: 22.5% | Iron: 8.1%