Pesto is one of my favorite sauces and one of my family’s favorites as well. I love how you throw a bunch of fresh ingredients into a food processor and minutes later you have a healthy and delicious no cook sauce. Making pesto is easy and delicious-and both of those things are on the top of my priority list when I cook. Even more so now as we are all staying at home and cooking multiple. meals a day every day. Most often pesto is made from basil. I decided to combine basil with ramps that I picked up to make a Ramp and Basil Pesto.
What are ramps? Simply put ramps are a wild onion that grow for a very short. time during the spring. They are also sometimes referred to as wild leeks, and taste like a combination of garlic and onion. The season is short so get them while you can! I usually just grill or sauté them-this is the first time I used them in a pesto and it was amazing! This is a no cook sauce that is perfect at room temperature, which makes it a great dish to make ahead. I combined this Ramp and Basil Pesto with whole wheat penne and 1 cup of frozen peas. It would also be delicious on meat. chicken, shrimp, or wild salmon.
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Try these other Spring Seasonal Recipes:
How to Make Ramp and Basil Pesto
- 1 bunch Ramps, roughly chopped
- 1 cup basil leaves
- 2 garlic cloves
- ⅓ cup raw walnuts
- ½ cup Parmesan cheese
- 1 teaspoon Sea Salt
- Fresh ground black pepper to taste
- Juice of one lemon
- ½ cup Extra Virgin Olive Oil
- Add Ramps, basil, garlic, walnuts, parmesan cheese, salt and pepper to the bowl of a food processor fitted with the steel blade.
- Pulse until the ingredients are finely chopped.
- Add lemon juice and olive oil and process until smooth.
- If pesto looks too dry and not smooth enough, add more olive oil slowly and continue to process until you get a smooth consistency.