Best 6 Ramp Pesto Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all pesto enthusiasts! Get ready to embark on a culinary adventure with our tantalizing ramp pesto recipe. In this comprehensive guide, we'll take you step-by-step through the process of creating this vibrant and flavorful condiment, showcasing its versatility in three delectable recipes. Whether you're a seasoned pesto pro or a novice cook seeking a new culinary inspiration, this ramp pesto exploration is sure to satisfy your taste buds and expand your culinary horizons. From the vibrant green hue of the pesto to its symphony of flavors, this springtime delight is a true celebration of fresh produce and culinary innovation. Let's dive into the world of ramp pesto and discover the endless possibilities it holds!

**Explore the culinary versatility of ramp pesto with our thoughtfully curated collection of recipes:**

- **Ramp Pesto Pasta:** Experience the harmonious blend of ramp pesto, tender pasta, and crisp vegetables in this delectable dish, perfect for a quick and satisfying lunch or dinner.

- **Roasted Chicken with Ramp Pesto:** Elevate your roasted chicken game with the tantalizing flavors of ramp pesto. This recipe promises a succulent and flavorful chicken dish that will impress your family and friends.

- **Ramp Pesto Grilled Cheese Sandwich:** Discover a new level of comfort food with our ramp pesto grilled cheese sandwich. gooey, melted cheese, and a burst of pesto flavor in every bite.

Get ready to embrace the unique taste of ramps and transform your meals into culinary masterpieces. Let's embark on this journey of flavor and create dishes that will leave a lasting impression.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY RAMP PESTO PASTA



Creamy Ramp Pesto Pasta image

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

1 large bunch of ramps (about 1/2 pound), cleaned, roots trimmed, bulbs and stems separated from leaves
Zest and juice of 1 lemon
1/4 cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
Kosher salt, to taste
3/4 cup bufala ricotta, fresh cow's milk ricotta or mascarpone (6 ounces)
1 pound fusilli lunghi or bucatini
Freshly ground pink peppercorns, for serving (or use ground black pepper)

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



Ramp Pesto image

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

2 bunches ramps (about 16), trimmed and chopped
3/4 cup extra-virgin olive oil, plus more for storage
Kosher salt and freshly ground pepper

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.

EASY RAMP PESTO



Easy Ramp Pesto image

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

1 ¼ cups ramps leaves, rinsed and dried
2 tablespoons pine nuts
1 clove garlic, peeled and chopped
10 tablespoons extra-virgin olive oil
1 ¼ cups finely grated Parmesan cheese
salt to taste

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

RAMP PESTO SPAGHETTI



Ramp Pesto Spaghetti image

Categories     Pasta     Kid-Friendly     Quick & Easy     Dinner     Lunch     Parmesan     Leek     Pastry     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 11

4 ounces ramp greens (about a fistful)
Salted water
ice water
12 ounces spaghetti
1 cup reserved pasta cooking liquid
2 ramp bulbs and stalks (save or pickle the rest)
1/4 cup toasted walnuts
1/3 cup olive oil
2 tablespoons grated Pecorino
Salt
Pecorino and lemon wedges for garnish

Steps:

  • Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
  • Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
  • Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

SEARED SALMON WITH LINGUINE AND RAMP PESTO



Seared Salmon with Linguine and Ramp Pesto image

Provided by Bon Appétit Test Kitchen

Categories     Pasta     Sauté     High Fiber     Dinner     Seafood     Salmon     Green Onion/Scallion     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 7

2 tablespoons plus 1/2 cup olive oil, divided
2/3 cup thinly sliced trimmed ramp bulbs and slender stems
1 cup freshly grated Asiago cheese*
1/3 cup Marcona almonds**
2 tablespoons chopped fresh tarragon
12 ounces linguine
6 6-ounce salmon fillets

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
  • Available at some supermarkets and at specialty foods stores and Italian markets.
  • **Tender Spanish almonds that are usually sold roasted and salted; available at specialty foods stores and natural foods stores and from tienda.com.

SEARED SALMON WITH LINGUINE AND RAMP PESTO



Seared Salmon With Linguine and Ramp Pesto image

Make and share this Seared Salmon With Linguine and Ramp Pesto recipe from Food.com.

Provided by Queen Dana

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 8

6 tablespoons olive oil, divided
2/3 cup ramps, trimmed and thinly sliced bulbs and slender stems
3 cups ramps, thinly sliced green tops
1 cup asiago cheese, freshly grated
1/3 almonds (marcona)
2 tablespoons tarragon, fresh and chopped
12 ounces linguine
36 ounces salmon fillets

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and saute just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sauteed ramps to processor (do not clean skillet). Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
  • * Can be made 1 day ahead; cover and chill.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
  • Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.

Tips:

  • Use fresh ramps for the best flavor. If you can't find ramps, you can substitute another type of onion, such as green onions or shallots.
  • Toast the walnuts in a pan over medium heat until they are fragrant and slightly browned. This will help to bring out their flavor.
  • Use a food processor to make the pesto. This will help to create a smooth and creamy consistency.
  • Taste the pesto and adjust the seasonings as needed. You may want to add more salt, pepper, or lemon juice.
  • Store the pesto in an airtight container in the refrigerator for up to 5 days. You can also freeze the pesto for up to 3 months.

Conclusion:

Ramp pesto is a versatile condiment that can be used in a variety of dishes. It is great on pasta, pizza, sandwiches, and grilled meats. It can also be used as a dip for vegetables or crackers. No matter how you use it, ramp pesto is sure to add a delicious and unique flavor to your food.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

Related Topics