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Fresh Ramp Pesto


This recipe was slightly modified in a partnership with Gluten Free Mollie D from Andy Baraghani on Bon Appétit


2 bu: ramps, greens & bulbs separated, bulbs thinly sliced
1/2 cup: parmesan cheese
2/3 cup: oil
2-3 tbsp: pistachios, finely chopped, unsalted


Heat 1 tsp: oil in a skillet and add the ramp bulbs. Season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes. Meanwhile blanch ramp greens in a large pot boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water. Drain, squeeze out extra liquid, and coarsely chop.

Purée ramp greens, ramp bulbs, pistachios, and oil in a food processor until very finely chopped. Add the parmesan cheese and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.