Yard to Table Ramp Pesto

Updated: May 12


I'm always ready to make pesto, so when my husband walked into our kitchen with a handful of ramps from our garden, my mind went to work. I knew they would make a delicious version of my favorite condiment. So I combined them with garlic, added grated parmesan cheese, extra virgin olive oil, lemon juice, and some walnuts for some crunch. I processed everything, and before I knew it, my Yard To Table Ramp Pesto was born. This pesto is so flavorful, and the delicate onion flavor of the leaves works magic produced one of our favorite pestos to date. So far, we have had this on pasta, and grilled fish and the pairings have been perfection.


Ingredients for Yard To Table Ramp Pesto:


8 ounces ramp leaves

1 cup extra virgin olive oil

1/2 cup of walnuts

1/3 cup + 1 tablespoon parmesan cheese

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper


Time-Saving Tip: Prepare the pesto a few days in advance and keep stored in the refrigerator.


Let's see what we need.

We're ready to cook.



Process the leaves and garlic until coarse. Add the cheese and walnuts and pulse a few times; add the pepper and salt then slowly pour in the oil while the processor is running. Once combined, scrape the sides of the bowl and add the lemon juice. Process another few seconds until well combined.


It's ready! Yard to Table Ramp Pesto is beautiful and incredibly delicious. It's the perfect pasta sauce or condiment to just about anything.


Enjoy!


Yard To Table Ramp Pesto:


  • 8 ounces ramp leaves

  • 1 cup extra virgin olive oil

  • 1/2 cup of walnuts

  • 1/3 cup + 1 tablespoon parmesan cheese

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon ground black pepper

  • Process the leaves and garlic until coarse. Add the cheese and walnuts and pulse a few times; add the pepper and salt then slowly pour in the oil while the processor is running. Once combined, scrape the sides of the bowl and add the lemon juice. Process another few seconds until well combined. Time-Saving Tip: Prepare the pesto a few days in advance and keep stored in the refrigerator.



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