A creamy topping for pasta or sandwiches, this pesto gets its garlicky flavor from fresh spring ramps and a touch of basil
- 4 oz ramps (about 3 bunches), leaves separated from stems
- ½ cup packed basil
- ¼ pine nuts or walnuts, toasted
- 1/3 cup plus 1 tablespoon olive oil
- 3 tablespoons grated Grana Padano
- 1 teaspoon lemon zest (optional)
- 1 teaspoon lemon juice (optional)
- ½ teaspoon kosher salt
- Heat a small skillet over medium low heat. Toast the nuts for 3-4 minutes.
- Add the nuts to the bowl of a food processor and pulse until roughly chopped.
- To the food processor add the ramps, basil, Grana Padano, and salt. Pulse until finely chopped. Scrape down the sides of the food processor.
- With the food processor running, stream in the olive oil. I prefer my pesto to be a tad on the chunky side and not swimming in olive oil. The amount of olive oil I’ve listed for this recipe leads to my ideal consistency, but you can add more or less oil depending on your preference.
- Once the pesto is processed to your desired consistency, store in an airtight container in the fridge or freeze immediately.
- Category: Sauces/Spreads
- Cuisine: Italian
Keywords: pesto, cheese, nuts, ramps, spring, basil, garlic