Ramp and Wild Greens Pesto | SAVEUR

By CheeseDiva

Ingredients

• 1 cup packed chickweed, watercress, or arugula leaves, roughly chopped
• 1 ⁄2 cup packed cilantro leaves, roughly chopped
• 1 ⁄2 cup packed flat-leaf parsley leaves, roughly chopped
• 1 ⁄2 cup olive oil, plus more
• 1 ⁄2 cup finely chopped ramps, or 3 garlic cloves
• 1 ⁄2 cup sunflower seeds, soaked overnight, drained
• 2 tbsp. finely grated Parmigiano-Reggiano
• 2 tbsp. fresh lemon juice Kosher salt

Details

Servings 2
Adapted from saveur.com

Preparation

Step 1

In the bowl of a food processor, combine the chickweed with the cilantro, parsley, oil, ramps, and sunflower seeds and pulse until finely chopped. Scrape the pesto into a jar, stir in the Parmigiano and lemon juice, then season with salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.