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Ramp Pesto

Ramp Pesto
  • Prep 5 min
  • Total 10 min
  • Servings 24
One of the joys of springs in the East, ramps are also known as wild leeks. Their onion-garlic flavor is fab in this tasty pesto.
By Scaron
Updated August 4, 2016

Ingredients

  • 1 cup ramps (greens and white part), cut into 1 inch lengths
  • 1 cup baby spinach
  • 1/2 cup walnuts
  • 1 tsp sea salt
  • 2/3 cup olive oil
  • 1/2 cup grated Parmesan cheese

Steps

  • 1
    Add ramps, spinach, walnuts and salt to a food processor and process to a paste.
  • 2
    Add oil and process again.
  • 3
    Stir in Parmesan.
  • 4
    To use: Mix with pasta (it's great with cheese tortellini!) or spread on bread. Store in airtight containers in the fridge for up to a week. Or freeze for later use.

Nutrition Information

No nutrition information available for this recipe
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