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wild ramp pesto on a wooden spoon

Wild Ramp Pesto

Ramp pesto is a bold, flavorful sauce that is great to use as sauce for pasta, to spread over a toast, or just to accompany some grilled fish or chicken. The ramps give the pesto a unique flavor and aroma that is slightly pungent and garlicky.
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Prep Time: 20 minutes
Cook Time: 1 minute
Total Time: 21 minutes
Course: Pasta, sauce
Cuisine: American, Italian
Diet: Gluten Free, Vegetarian
Keyword: Pesto, Ramps, spring recipe, wild ramp pesto, Wild Ramps
Difficulty: Beginner
Servings: 6 people
Calories: 161kcal

Equipment

  • 1 Blender

Ingredients

  • 1 bunch ramps
  • 1/3 cup olive oil extra virgin
  • 1/4 cup pistacchios
  • 4 tbsp Parmesan

Instructions

  • First of all remove the dirt and the bottom of the bulbs. Wash well the ramp leaves, rinsing well the leaves as well. Cut the leaves and chop the stems and the bulbs.
  • Bring a pot of water to roaring boil and blanch the ramps leaves for 30-45 second. Drain them with a spatula and transfer them in a bow of cold ice water with ice cubes.  
  • Transfer the leaves, previously squeezed in a food processor or immersion blender.
  • Add the pistachios, the ramp bulbs and stems and pulse a few minutes. Then add the Parmesan and pulse again.
  • Finally add the extra virgin olive oil slowly while you continue blending it. Transfer in a bowl and your ramp pistachio pesto is ready.

Nutrition

Calories: 161kcal | Carbohydrates: 5g | Protein: 2g | Fat: 15g | Sodium: 59mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 362IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!