Ramps Pesto Recipes

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CREAMY RAMP PESTO PASTA



Creamy Ramp Pesto Pasta image

Ramps are one of those items that seem so appealing at the market but can be a challenge to use when you get them home. This dish solves the problem. Because the recipe comes from Rachael Ray, who made her name teaching a generation to get dinner on the table in 30 minutes, it's quick to make once you have the ramps blanched. The pesto comes together fast, so you can make it while the pasta is boiling. The creaminess of the ricotta tempers the ramps, which can vary in their pungency. Pink peppercorns are berries, not true peppercorns. They add a lovely look to the finished pasta and bring a more delicate fruitiness and a quieter heat than black pepper; if you can't find them, black pepper will do just fine.

Provided by Kim Severson

Categories     pastas, main course, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 large bunch of ramps (about 1/2 pound), cleaned, roots trimmed, bulbs and stems separated from leaves
Zest and juice of 1 lemon
1/4 cup shelled pistachios (preferably the bright green Sicilian variety), lightly toasted
1/2 cup grated Parmigiano-Reggiano
1/3 cup extra-virgin olive oil
Kosher salt, to taste
3/4 cup bufala ricotta, fresh cow's milk ricotta or mascarpone (6 ounces)
1 pound fusilli lunghi or bucatini
Freshly ground pink peppercorns, for serving (or use ground black pepper)

Steps:

  • Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
  • Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
  • Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
  • Place the ricotta or mascarpone in large mixing bowl.
  • Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.

Nutrition Facts : @context http, Calories 516, UnsaturatedFat 14 grams, Carbohydrate 63 grams, Fat 22 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 6 grams, Sodium 414 milligrams, Sugar 4 grams

RAMPS PESTO



Ramps Pesto image

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

1/2 lb ramps with greens, washed and patted dry, root ends trimmed
3 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt (to taste)
1 pinch black pepper, freshly ground
1 tablespoon pine nuts, toasted
1 tablespoon parmesan cheese, grated
1/2 teaspoon fresh lemon juice (to taste)

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.

RAMP PESTO



Ramp Pesto image

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

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

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



Easy Ramp Pesto image

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

1 ¼ cups ramps leaves, rinsed and dried
2 tablespoons pine nuts
1 clove garlic, peeled and chopped
10 tablespoons extra-virgin olive oil
1 ¼ cups finely grated Parmesan cheese
salt to taste

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 SPAGHETTI



Ramp Pesto Spaghetti image

Categories     Pasta     Kid-Friendly     Quick & Easy     Dinner     Lunch     Parmesan     Leek     Pastry     Bon Appétit     Sugar Conscious     Vegetarian     Pescatarian     Peanut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 servings

Number Of Ingredients 11

4 ounces ramp greens (about a fistful)
Salted water
ice water
12 ounces spaghetti
1 cup reserved pasta cooking liquid
2 ramp bulbs and stalks (save or pickle the rest)
1/4 cup toasted walnuts
1/3 cup olive oil
2 tablespoons grated Pecorino
Salt
Pecorino and lemon wedges for garnish

Steps:

  • Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
  • Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
  • Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.

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2015-04-25  · Place the sautéed ramps in the bowl of a food processor. Add the lemon zest, lemon juice, pine nuts, Parmesan, salt and olive oil and process for …
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  • Heat a large heavy-bottomed frying pan over medium-high heat and add the butter. As soon as the butter has melted, add the ramps. Stir well and sauté for 2 to 3 minutes until the ramps are wilted and have turned a shade darker, stirring from time to time. Transfer to a bowl and let cool to room temperature.
  • Place the sautéed ramps in the bowl of a food processor. Add the lemon zest, lemon juice, pine nuts, Parmesan, salt and olive oil and process for about 1 to 2 minutes until the mixture forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.
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  • Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.
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RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO | HANK …
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  • 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.
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  • Bring a large pot of salted water to a boil. Add the ramp leaves and blanch until vibrant green, 20 seconds. Using a slotted spoon, transfer the leaves to a bowl and run under cold water until cooled, then drain and squeeze out the excess water.
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  • Add the basil leaves, the ramps, the garlc mustard and a nice pinch of sea salt. Keep pounding until the greens completely disintegrate into the rest of the ingredients.
  • Once a thick paste has formed, add the Parmigiano-Reggiano, olive oil, a crack of fresh black pepper, and stir well to combine.
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  • 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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  • Divide your ramp leaves into 6 handfuls. We will reserve 2 handfuls fresh, and blanch the remaining 4 handfuls.
  • Prepare a medium sized pot of salted, boiling water. In small batches, blanch the ramp leaves for 20 seconds, or until bright green in color, and lightly wilted. Immediately plunge into ice cold water to cool, and then transfer to a clean dish towel to dry.
  • Place the blanched and fresh ramp leaves into a food processor, along with the salt, olive oil, and lemon juice (and any other additional ingredients you like, such as grated parmesan, toasted walnuts, black pepper, etc.). Process until the pesto is smooth, adding more olive oil, as needed.
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EVERYBODY FREAK OUT: OUR FAVORITE RAMPS RECIPES …

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  • Grilled Ramps with Sherry-Ramp Vinaigrette. If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.
  • Pickled Ramps. With a mason jar and vinegar, ramp season lasts a little longer. View Recipe.
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  • RAMP PESTO. A couple bunches of ramps, olive oil, and salt and pepper are all you need to make a sublime sauce for deviled eggs, farinatas, roasted lamb -- you name it.
  • CREAMY RAMP AND BARLEY SOUP. Ramps give this light spring soup its beautiful verdant color, not to mention its deep flavor. Pureeing half makes it nice and creamy with just the right amount of texture.
  • PICKLED RAMPS. The best way to make ramp season last longer? Pickle them! Our flavorful brine calls for white-wine vinegar, fresh thyme, and a host of spices -- coriander, fennel, black peppercorns, and red-pepper flakes.
  • PAPPARDELLE WITH RABBIT, RAMPS, AND WILD GARLIC. You can also use chicken in this simple pasta dish, but we say be adventurous -- go for the rabbit! It gets super tender when braised and pairs well with the ramps and wild garlic.
  • GRILLED RAMPS WITH ASPARAGUS. Combine ramps with another early spring ingredient, asparagus, toss with a little olive oil, and give them a quick turn on the grill.
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RAMP LEAF PESTO RECIPE - FORAGER CHEF
Making ramp pesto is a delicious way to do that. You don’t need to dig up ramp bulbs to make pesto, and that’s the best part about making it–there’s no digging involved. From a sustainability point too, digging up ramp …
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  • Heat the oven to 350 or so, toast the sunflower seeds until they are aromatic and lightly golden, a few minutes. Cool and reserve.
  • Bring a pot of water to a boil large enough to fit your fresh ramp greens. Cook half the ramp leaves just until they wilt in the water and turn bright green, a few seconds, then immediately transfer them to very cold water to chill.
  • Remove the ramp leaves from the water and squeeze the water out with your hands or by placing them in a towel. Chop the blanched and raw ramp leaves together.
  • In the bowl of a food processor, combine the chopped ramp leaves, toasted sunflower seeds, cheese, and oil. Begin the pureeing process by pulsing to break things up, then keep going until you get a smooth-ish paste.
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HOMEMADE RAMP PESTO (FREEZER FRIENDLY!) | WELL …
2021-04-19  · Home / Recipes / Ingredient / Pesto / Ramp Pesto April 19, 2021 Ramp Pesto. Posted by: Ari Laing. If you can get your hands on fresh wild ramps, homemade ramp pesto …
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  • Grate the cheese. If buying a wedge of cheese and grating fresh, either grate by hand or place chunks of Pecorino into a food processor fitted with blade attachment. Pulse until very fine.
  • Clean and trim the ramps. Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve stems and bulbs for another recipe, such as pickled ramps. Meanwhile, chop the ramp leaves into pieces about 2" long.
  • Pulse ingredients. Place remaining ingredients (except for olive oil) in the food processor along with the cheese. Pulse until very finely chopped.
  • Blend in olive oil. With machine on, slowly drizzle in olive oil, using ½ cup to begin, until smooth and emulsified. If pesto is too chunky, add remaining olive oil. Serve immediately or store in an airtight container in refrigerator until needed.
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15 RAMPS RECIPES FOR PICKLING, PESTO-ING, AND MORE ...

From epicurious.com
  • Spring Greens and Leek Gratin. Lists of ramps recipes often start with pickling, but here's a richer option for spring evenings when you could use a little comfort.
  • Ramp Fritters. When in doubt, fritter it. These crispy little delights taste bring to mind onion tempura. Club soda keeps the batter light. Get This Recipe.
  • Pasta with Ramp Pesto and Guanciale. Ramp pesto is beloved for a reason—it's earthy and pungent and fragrant. Make it up to two days before serving and stash in the fridge, or keep in the freezer for later.
  • Ramp Jam. This savory jam is an excellent accompaniment to pork loin or pork chops. Get This Recipe.
  • Shrimp Ramp-y. The combination of garlic and ramps may seem like overkill, but we promise it’s not. The garlic will mellow as it cooks while the ramps stay pungent.
  • Butter-Roasted Halibut with Asparagus and Olives. Vegetables that are best served crisp-tender are a great accompaniment to a slow-roasted fish because they will come out perfectly cooked at the same time.
  • Roasted Chicken with Lemon, Ramps, and Green Olives. This perfect springtime dinner has ramps and lemons in the roasting pan with the chicken. Garnish with fresh parsley before serving.
  • Spiced Lamb Wraps with Ramp Raita. Lamb and ramps are wonderful together. Here, the ramp greens deepen the flavor of a cooling, lemony raita. Get This Recipe.
  • Spaghetti With Ramps. While ramp pesto is a beloved pasta move, you can also simply sauté the ramp bulbs and greens to serve with spaghetti. A squeeze of lemon and some lemon zest keeps things bright.
  • Ramp and Walnut Pistou. This robust mix of toasted walnuts, charred ramps, olive oil, and vinegar is great sprinkled over simple vegetable dishes—or a piece of chicken.
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WILD RAMPS PESTO ON SPAGHETTI | RECIPES | DR. WEIL'S ...
Meanwhile, coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, and the cheese; process to a coarse paste. Season with salt. Toss spaghetti and ½ cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more grated cheese and with lemon wedges.
From drweil.com
Estimated Reading Time 1 min
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RAMP PESTO RECIPE | LEANNE BROWN
2014-04-29  · Ramp Pesto. Getting excited about ramp season is soooo 2 years ago. But the fun thing about ramps is that they are gone before you get sick of them. Also their lightly garlicky flavor, their bright green color and general versatility are a bonus. Since they are available for a limited time, ramps tend to be pricier than your average allium. So we have to make them last …
From leannebrown.com
Servings 1
Category Appetizer, Condiment
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ALMOND RAMP PESTO AND PICKLED RAMPS - CULINARY LION
Jump to Recipe Almond Ramp Pesto and Pickled Ramps Recipes. Almond Ramp Pesto and Pickled Ramps are two quick recipes and great ways to preserve your wild Ramps. If you’re lucky enough to harvest wild ramps or come across some at your local farmers market congrats! You'll need to have a gameplan on how to prepare and preserve them for as long as possible. …
From culinarylion.com
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WILD RAMPS (WILD LEEKS) PESTO RECIPE | OLD FARMER'S …
2021-04-12  · Ramps are amazing in pasta! To make an easy spaghetti dish, just cook up the ramp bulbs (thinly sliced) in a skillet with a few teaspoons of butter and olive oil. Tear up a couple cups of ramp greens and add to the skillet. Then gently mix ramps into cooked pasta! Mix in grated Parmesan and serve. Wild Ramp Pesto Recipe
From almanac.com
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13 RAMP RECIPES TO MAKE THE MOST OF RAMP SEASON | …
2021-05-02  · If you've dried any ramp leaves, this is a great recipe that calls for dried ramps. However, if you've made ramp pesto from fresh leaves, you can do as recipe creator Olenka suggests and use that instead. Whichever way you make it, this is a delicious way to enjoy feta and an instant appetizer that's easy to make ahead.
From allrecipes.com
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RAMP PESTO TOASTS RECIPES
2020-05-03 · Ramp Pesto Recipe. This Ramp Pesto Recipe is made with ramps and pine nuts. Whether you know them by ramps, ramsons, wild leeks, or wild garlic, it is the same thing. The name of the plant is allium tricoccum. There aren’t a lot of ramp recipes out there that I’ve found. But, it’s easy to make pesto … From confessionsofanover-workedmom.com Reviews 2 Category Recipe ...
From tfrecipes.com
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BEST RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO
2016-04-24  · This Ramp Pesto recipe is creamy, despite a small amount of olive oil and parmesan, and has a mild sweetness from the tender ramp bulbs and the walnuts. Menu; The Shop Recipes Food Drinks52 Home52 Community Watch Listen Recipes; Side; Condiment/Spread; Make Ahead Wild Ramp Pesto by: saenyc. April 30, 2010. 5 Ratings 47 Reviews Review Print Test Kitchen-Approved; Your Best Ramps …
From food52.com
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