Ramp Pesto

Name: Ramp Pesto
Prep time: 10 min
Total time: 10 min
Yield: Makes 1 cup
Ingredients: 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

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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.

Martha Stewart Living, April 2017

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Credit: Johnny Miller

Recipe Summary test

prep:

10 mins

total:

10 mins

Yield:

Makes 1 cup

Ingredients

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

Directions

Step 1
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.

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Cook's Notes

For a milder pesto, blanch the whole ramps in boiling water for one minute before processing.

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Ramp Pesto

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Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews

All Reviews for Ramp Pesto