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.
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
EASY PESTO
Blend together pine nuts or cashews, basil, parmesan, garlic and olive oil to make your own pesto. It's perfect for pizzas, pasta and sandwiches
Provided by Paul Ainsworth
Categories Condiment
Time 20m
Number Of Ingredients 5
Steps:
- Toast the nuts in a pan over a low heat. Tip into a mini chopper with the remaining ingredients, or use a large pestle and mortar, then blitz or pound into a rough sauce. Will keep for three days in the fridge.
Nutrition Facts : Calories 188 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 0.2 grams fiber, Protein 4 grams protein, Sodium 1 milligram of sodium
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EASY RAMP PESTO RECIPE | LAST INGREDIENT
From lastingredient.com
Reviews 1Category SaucesCuisine ItalianTotal Time 11 mins
- Bring a small saucepan of salted water to a boil. Blanch the ramp leaves for 30 seconds. Shock in a small bowl of ice water to stop cooking.
- Roughly chop the stems of the ramps. Pulse in a food processor until minced. Add the ramp leaves, walnuts, Parmesan, lemon juice, salt and pepper. Puree the mixture and while the motor is running, drizzle the olive oil through the feeder tube until the pesto is fully combined.
RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO | HANK SHAW
From honest-food.net
4.9/5 (14)Total Time 16 minsCategory CondimentCalories 56 per serving
- f you are blanching your onions, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Set a large bowl of ice water nearby. Plunge the ramp leaves into the boiling water for 1 minute. Remove and quickly cool them down in the ice water. Squeeze dry with a tea cloth or paper towels.
- Chop the ramp leaves and set aside. Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can of course make this in a food processor, but it will not be the same. To start, add the toasted pine nuts and garlic and crush them.
- Add the cheese and ramps and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform.
- Start adding olive oil. How much? Depends on how you are using your pesto. If you are making a spread, maybe 1/4 cup. If a pasta sauce, double that. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. When it's a nice rough paste, taste it and add salt if you need to; sometimes the cheese makes the pesto salty enough by itself. Serve as a spread on bread, as an additive to a minestrone, as a pasta sauce or as a dollop on fish or poultry.
RAMP PESTO RECIPE {EASY & FLAVORFUL} SAVORY SIMPLE
From savorysimple.net
5/5 (10)Total Time 15 minsCategory CondimentsCalories 71 per serving
- Toast the pine nuts. To toast in a skillet: heat a skillet over medium heat and add the nuts. Swirl the pan periodically until the pine nuts are golden and fragrant, approximately 5 minutes. To toast in the oven: Preheat to 350 degrees F. Spread the pine nuts in a single layer on a baking sheet, and toast until golden and fragrant, approximately 5 minutes. Gently shake the pan every 2 minutes, keeping an eye on them. Set aside to cool.
- Prep the ramps: Wash the ramps thoroughly. Trim off and discard the root tips (just the tips, not the bulbs). Slice in half, separating the leafy green tops from the long stems and bulbs. Chop the stem side into approximately 1-inch pieces. Set the stems aside.
- Blanch the ramps. Bring a large pot of water to a boil, setting a large bowl of ice water nearby. Once the water is boiling, add the green tops and blanch until bright green, approximately 15-30 seconds. Using tongs or a slotted spoon, transfer the greens to the ice water to halt the cooking process. Drain and then squeeze out most of the excess liquid.
- Add ingredients to food processor. Add the ramps (both the greens and stems/bulbs), pine nuts, parsley, parmesan, and zest to a food processor. Pulse several times to chop, using a spatula to scrape down the sides of the bowl as needed. With the machine running, add 1/4 cup of the olive oil. If desired, add additional olive oil to thin out the mixture slightly. Add kosher salt to taste.
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