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.
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WILD RAMP PESTO RECIPE - HOMESTEAD HONEY
2020-05-25 1) Divide your ramp leaves into 6 handfuls. We will reserve 2 handfuls fresh, and blanch the remaining 4 handfuls. 2) Prepare a medium …
From homestead-honey.com
Estimated Reading Time 6 mins
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Estimated Reading Time 6 mins
- 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.
RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO | HANK SHAW
2015-05-20 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 …
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4.9/5 (16)Total Time 16 minsCategory CondimentCalories 56 per serving
From honest-food.net
4.9/5 (16)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.
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2010-04-30 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 …
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Reviews 47Servings 4-6Cuisine ItalianCategory Side
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