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Ramp Pesto
Credit:
Johnny Miller
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Ingredients
Ingredient Checklist
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
Cook's Notes
For a milder pesto, blanch the whole ramps in boiling water for one minute before processing.
Gallery
Ramp Pesto
Credit:
Johnny Miller
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Gallery
Ramp Pesto
Credit:
Johnny Miller
Ramp Pesto
Credit:
Johnny Miller
Ramp Pesto
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
Recipe Summary
prep: 10 mins
total: 10 mins
Yield: Makes 1 cup
prep: 10 mins
total: 10 mins
prep:
10 mins
total:
Yield: Makes 1 cup
Makes 1 cup
Ingredients
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
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.
Cook's Notes
For a milder pesto, blanch the whole ramps in boiling water for one minute before processing.
Cook’s Notes
For a milder pesto, blanch the whole ramps in boiling water for one minute before processing.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Ramp Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Ramp Pesto
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
