Wild Ramp Pesto Recipes

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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.

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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 …
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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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  • 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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