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–+ servings
carrot top pesto in a bowl.

Ramp Pesto

Every spring ramps pop up around March and April, and every year I still say that ramp pesto is one of the best ways to use them. This five-ingredient sauce capitalizes on all the garlicky, sweet and herbaceous flavor from ramps, giving you a versatile sauce that you can swirl into pastas, cook with scrambled eggs, use in sandwiches, and so much more.
Prep Time 10 minutes
Total Time 10 minutes
Servings: 12

Equipment

Ingredients

  • 4 cups (5 oz) ramps, roots removed
  • 1/4 cup (1 oz) toasted pine nuts
  • 3/4 cup (3 oz) cubed parmesan
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup extra-virgin olive oil, you can stop at 2/3 cup, but why?
  • 1 teaspoon white wine vinegar, optional

Instructions 

  1. Roughly chop 4 cups of ramps so that they don’t get wrapped around your food processor blade. Add them to a food processor along with 1/4 cup of pine nuts. Pulse until you have a crumbly mixture.
  2. Add 3/4 cup of parmesan and pulse until the mixture is crumbly, but lighter in color and beginning to turn creamy.
  3. In 1/3 cup rounds, stream in the olive oil while the food processor is running. You can stop at 2/3 cup, depending on your desired thickness.
  4. Add 1/2 teaspoon of kosher salt and taste. Add more salt as needed. If you like a touch of acid, add 1 teaspoon of white wine vinegar, but I find I never need it.
Serving: 2 tablespoonsCalories: 230kcalCarbohydrates: 3gProtein: 3gFat: 23g