Ramp Pesto Variations
- From Food 52
Adapted from food52.com
Ramp and Parsley Pesto:
Makes 6 oz.
2 cups ramp leaves
1 cup parsley
2 cloves garlic, peeled and smashed
Dash of red pepper flakes
1 lemon, juiced
1/3 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/4 cup sunflower seeds
Salt and pepper to taste
Put all the ingredients in a food processor and blend until smooth. Let the pesto sit in the fridge for a couple of hours so the flavors can meld before serving.
Spicy Asian Ramp Pesto
1 bunch ramp, cleaned & leaves only (reserve stem & bulbs for another use)
1 cup fresh mint leaves
2 pieces garlic cloves, whole and peeled
1 piece Thai red chile pepper, seeded
1/2 cup unsalted peanuts
2 pieces lime, zests only
1 piece lime, juiced
1 tablespoon fish sauce
1 tablespoon sugar
3/4 cup extra-virgin olive oil
In a food processor, add all ingredients except olive oil. On high, blend it together and slowly add oil into the mixture. Process for several minutes until it reaches the right consistency. Add more oil as needed.
Refrigerate in a sealed jar until ready to use. Keeps well for 2-3 weeks.
Wild Ramp Pesto:
1 bunch of ramps
1/2 cup walnuts (toasted)
1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
1/2 cup grated parmigiano reggiano cheese
a squirt of lemon
Wash and cut off the leaves of the ramps.
Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.
Chop the ramps and walnuts just a bit and put them in your food processor.
Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
Taste for seasoning and add a good squirt of lemon.
Use to top your favorite pasta, or grilled bread... and enjoy.