Quick and Easy Ramp Pesto
A deliciously fresh and garlicky pesto made from freshly foraged ramps (wild leeks).
Equipment
- Food processor (or mortar and pestle)
- Spatula
- Pan for toasting nuts
- Knife and cutting board
Ingredients
- 2 Cups Ramp Leaves
- ¼ Cup Mozzarella Cheese
- ¼ Cup Chopped Walnuts (or pine nuts to be more traditional)
- ½ Cup Olive Oil
- 1 Pinch Salt or to taste
Instructions
- *Optional, to keep pesto from turning brown as quickly: blanch ramp leaves. Bring a pot of salted water to a boil and add leaves. Stir for 30-45 seconds then remove and place in an ice bath. Dry off leaves before using in pesto.
- Toast nuts by placing them into a pan on the stove at medium-low heat. Watch carefully and keep stirring until nuts just begin to brown. Remove from heat.
- Roughly chop ramp leaves and place them into the food processor with nuts and cheese. I find mozzarella works great when using for pasta. Process on low until just coming together.
- Add ¼ cup olive oil and salt (if needed) and process on low for about 15 seconds, then increase to high.
- Slowly add the remaining ¼ cup olive oil as the processor runs. Add more if needed until desired consistency is reached. Enjoy!
Notes
This recipe is enough to heavily sauce 1 pound of most pasta types.
Leftovers can be kept in the fridge for about a week. To help keep pesto green, top with a layer of olive oil. You can also freeze this pesto!