RAMPS PESTO
Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions.
Provided by Molly53
Categories Very Low Carbs
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut the greens off of the ramps.
- Dice the bulbs into ¼-inch pieces.
- Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
- Coarsely chop the greens and set aside.
- Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
- Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
- Stir together and cook until the bulbs are tender, about 5 minutes.
- Remove from heat.
- Cool to room temperature.
- Place the ramp greens and bulbs in the bowl of a food processor.
- Pulse a few times to chop them together, then process continuously for 1 minute.
- Stop the machine and scrape down the sides of the bowl.
- Process for 1 more minutes, or until the ramp mixture is very finely chopped.
- Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
- Taste for seasoning, adding more salt and/or lemon juice as needed.
- Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.
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Manisha Thapa Magar
[email protected]Delicious! I made this pesto for a dinner party last night, and everyone loved it. It was the perfect addition to our grilled chicken and roasted vegetables.
Esperance Work
[email protected]This pesto is perfect for parties. It's easy to make ahead of time, and it's always a hit with guests. I love serving it with grilled vegetables or crackers.
flip_ Bionic
[email protected]I love experimenting with different recipes, and this pesto is a great starting point. I've tried adding different herbs and nuts, and it's always delicious. It's a great way to use up leftover ingredients, too.
Fatima Gull
[email protected]This pesto is a great value for the money. Ramps can be expensive, but you don't need a lot of them to make this recipe. And the other ingredients are all very affordable.
James Mazziotta
[email protected]This pesto is a lifesaver for busy weeknights. It's so quick and easy to make, and it's a great way to add flavor to a simple meal. I love tossing it with pasta or rice, or using it as a spread on sandwiches.
Ayesha Sandamali
[email protected]I'm always looking for healthy and delicious recipes, and this pesto fits the bill. It's packed with nutrients from the ramps and basil, and it's a great way to add some extra veggies to your diet.
Victoria Aning
[email protected]This pesto is a must-try for any food lover. The ramps give it a unique flavor that you won't find in any other pesto. I especially love it on grilled chicken or fish.
wania Ali
[email protected]I'm new to cooking, and this recipe was easy to follow. I was a little worried about using ramps, but they were surprisingly mild and delicious. The pesto turned out great, and I can't wait to try it on different dishes.
Mohamed haniff
[email protected]I've tried many pesto recipes, but this one is by far the best. The combination of ramps, basil, and walnuts is perfect. I've used it on everything from pasta to pizza to sandwiches, and it's always delicious.
Daniella Ngombabu
[email protected]This pesto is amazing! I love the unique flavor of ramps. It's so fresh and vibrant. I used it on pasta, and it was a huge hit with my family. Definitely a new favorite recipe!