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Ramp Pesto

April 23, 2017

Preparation Time:  approximately 15 minutes

Serving Size: 2 TB, Makes about 3 cups

0 Slice on The Slice Plan


2 TB olive oil

2 cups ramps, leaves and bulbs, washed (about 2 dozen)

3 garlic cloves, roughly chopped

1/4 cup toasted pine nuts

1/4 teaspoon finely grated lemon zest

¼ cup grated pecorino Romano

1/2 teaspoon sea salt

1/3 cup extra-virgin olive oil


  1. Heat olive oil in large sauté pan over medium-high heat. Sauté ramps until leaves are wilted but still bright green, about 5-8 minutes. Set aside to cool.
  2. Combine all remaining ingredients (except olive oil), including cooled ramps, to food processor. Drizzle olive oil with food processor ON until desired consistency. This may mean you use more or less olive oil.*
  3. Adjust seasonings (salt, pepper) as desired.

* For a pesto spread, use less olive oil. For a pesto sauce, use a touch more and toss into hot pasta, adding starchy cooking liquid one tablespoon at a time to blend well.

Turn-out & Storage

Can be served immediately or for later use. This can be stored under refrigeration for up to 5 days.

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