Description
This easy ramp pesto recipe combines toasted pine nuts, parmesan cheese, and fresh ramps to create a flavorful and aromatic spread perfect for a variety of dishes. With just a few ingredients and no cooking required, it’s a simple yet delicious way to enjoy ramps, featuring a creamy texture and a rich, nutty flavor enhanced by olive oil.
Ingredients
Scale
Ingredients
- 1/2 cup pine nuts, toasted
- 3 ounces parmesan cheese, crumbled or shredded
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 6 ounces ramps
- 3 tablespoons olive oil
Instructions
- Prepare nut and cheese base: Combine the toasted pine nuts, parmesan cheese, sea salt, and ground black pepper in a food processor. Blend until the pine nuts and parmesan break down into a sandy-like texture, forming the base of the pesto.
- Add ramps: Add the fresh ramps to the food processor and pulse a few times until the ramps are broken down and integrated with the nut and cheese mixture.
- Incorporate olive oil: Drizzle in the olive oil gradually while pulsing the mixture until the pesto reaches your desired consistency—creamy but still with some texture.
- Storage and serving: Transfer the ramp pesto to an airtight container and store it in the refrigerator for up to 5 days. Before serving, allow it to come to room temperature to enhance its flavors and texture.
Notes
- To toast pine nuts, heat them in a dry skillet over medium heat for 3-5 minutes, stirring frequently, until golden and fragrant.
- Ramps have a strong, garlicky flavor; adjust quantities according to taste.
- This pesto pairs beautifully with pasta, grilled meats, or as a spread on crusty bread.
- Use a food processor for best consistency; a blender may work but could over-process the pesto.
- Store pesto in the refrigerator with a thin layer of olive oil on top to prevent oxidation and maintain freshness.
