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
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.
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.
More about "ramps pesto recipes"
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 - THE SPRUCE EATS
From thespruceeats.com
4.7/5 (3)Category Snack, Condiment
BEST RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO
From food52.com
RAMP LEAF PESTO - FORAGER | CHEF
From foragerchef.com
15 RAMPS RECIPES FOR PICKLING, PESTO-ING, AND MORE
From epicurious.com
RAMP PESTO RECIPE | LEANNE BROWN
From leannebrown.com
RAMP PESTO RECIPE {EASY & FLAVORFUL} SAVORY SIMPLE
From savorysimple.net
RAMP PESTO | RECIPE | FOOD & STYLE
From foodandstyle.com
RAMP AND PARSLEY PESTO RECIPE - SIMPLY RECIPES
From simplyrecipes.com
RAMP PESTO - FOOD & WINE
From foodandwine.com
RAMPS PESTO RECIPE / WILD GARLIC PESTO - RECIPES FROM A PANTRY
From recipesfromapantry.com
RAMP PESTO RECIPE AND FREEZING TIPS FOR STORAGE
From confessionsofanover-workedmom.com
RAMPS PESTO RECIPE - SAVORING TODAY
From savoringtoday.com
13 RAMP RECIPES TO MAKE THE MOST OF RAMP SEASON
From allrecipes.com
RAMP PESTO - THIS HEALTHY TABLE
From thishealthytable.com
RAMP PESTO SPAGHETTI RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
WILD RAMPS (WILD LEEKS) PESTO RECIPE | ALMANAC.COM
From almanac.com
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #low-protein #very-low-carbs #condiments-etc #easy #diabetic #spring #vegan #vegetarian #food-processor-blender #dietary #low-cholesterol #seasonal #low-calorie #low-carb #inexpensive #low-in-something #equipment #small-appliance #from-scratch
You'll also love