Best 4 Easy Ramp Pesto Recipes
Indulge in the symphony of flavors with our tantalizing Ramp Pesto recipe, a culinary masterpiece that captures the essence of spring's bounty. Crafted with the wild and garlicky ramps, vibrant basil, and a symphony of nutty pine nuts, Parmesan cheese, and tangy lemon, this pesto is an explosion of flavors that will transform your culinary creations.
Additionally, explore our curated collection of delectable recipes featuring this versatile pesto. From the classic Ramp Pesto Pasta, where tender pasta is enveloped in a verdant pesto sauce, to the vibrant Ramp Pesto Pizza, where crispy crust meets a flavorful tapestry of pesto, mozzarella cheese, and juicy tomatoes, each dish is a testament to the transformative power of this aromatic condiment.
Furthermore, our culinary journey takes you to the delightful realms of Ramp Pesto Bruschetta, where toasted bread slices are adorned with a vibrant spread of pesto, fresh tomatoes, and basil, and the irresistible Ramp Pesto Chicken, where tender chicken breasts are marinated in a herbaceous pesto marinade, grilled to perfection, and served with a zesty pesto drizzle.
CREAMY RAMP PESTO PASTA
Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.
Provided by Kim Severson
Categories pastas, main course, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
- Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
- Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
- Place the ricotta or mascarpone in large mixing bowl.
- Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.
Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams
RAMP PESTO
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.
BASIC PESTO
Pesto is a mouthful of bright summer - basil made more so. You can buy it in a jar or in the refrigerator section of your grocery story, but there is nothing better than making it yourself. Fresh basil can be found in abundance at farmers' markets in the summer. Just clean, take the stems off and throw the leaves in a food processor with nuts and garlic. Dribble in the oil and you've got a versatile sauce for pasta, chicken or fish.
Provided by Florence Fabricant
Categories easy, quick, condiments, editors' pick
Time 15m
Yield 2 cups
Number Of Ingredients 5
Steps:
- Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced.
- With the machine running slowly dribble in the oil and process until the mixture is smooth.
- Add the cheese and process very briefly, just long enough to combine. Store in refrigerator or freezer.
Nutrition Facts : @context http, Calories 82, UnsaturatedFat 6 grams, Carbohydrate 1 gram, Fat 8 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 49 milligrams, Sugar 0 grams
EASY RAMP PESTO
When ramps are in reason, try making this tasty, easy ramp pesto. Tastes great with pasta or on bread.
Provided by Marianne
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.9 g, Cholesterol 7.3 mg, Fat 14.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 129.4 mg, Sugar 0.5 g
Tips:
- Select the freshest ramps available: Look for ramps with vibrant green leaves and firm, white bulbs. Avoid any ramps that appear wilted or have brown spots.
- Wash the ramps thoroughly: Rinse the ramps under cold water to remove any dirt or debris. Be sure to separate the leaves from the bulbs and clean both parts thoroughly.
- Use a food processor or blender to make the pesto: This will help you achieve a smooth and creamy consistency. If you don't have a food processor or blender, you can finely chop the ramps and nuts by hand.
- Add cheese for a richer flavor: If you like, you can add a grated hard cheese, such as Parmesan or Pecorino Romano, to the pesto. This will give it a more complex and savory flavor.
- Use the pesto as a versatile condiment: Ramp pesto can be used in a variety of dishes. Try it as a spread on sandwiches or wraps, as a dipping sauce for vegetables or crackers, or as a marinade for chicken or fish.
Conclusion:
Ramp pesto is a delicious and versatile condiment that is easy to make at home. With its bright, garlicky flavor and vibrant green color, it's sure to add a pop of flavor to your favorite dishes. Whether you use it as a spread, a dip, or a marinade, ramp pesto is sure to become a new favorite in your kitchen.
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