Ramp Pesto - Wild Garlic Pesto Recipe
Ramp Pesto (or Wild Garlic Pesto in the UK) is a springtime favorite sauce that can be added to pasta, soups, and salads.
Servings: 380 grams
Calories: 5kcal
Equipment
- 1 kitchen scale
- 1 measuring spoons
- 1 salad spinner
- 1 Ninja BN601 Food Processor
Ingredients
- 150 g ramp - wild garlic leaves
- 50 g parmesan cheese
- 50 g pine nuts (dry roasted)
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 130 ml extra virgin olive oil
Instructions
- Carefully wash the ramp (wild garlic) leaves, making sure to remove any soil or dirt. Dry them using a salad spinner.
- Place the ramp (wild garlic) leaves, pinenuts, parmesan cheese, salt, and freshly ground black pepper in a food processor.
- Blitz it while adding the olive oil slowly at the same time, until it becomes smooth.
- Taste the seasoning and adjust it to your taste.
- Place it in a jar or an airtight container and store it in the fridge for up to 2 weeks.
Notes
- If you want to forage ramps - wild garlic for the first time, check it from a pocket guidebook before picking anything. The biggest clue is the smell. It may look similar to a ramp. Don't eat it if it doesn’t smell like garlic.
- Never pick leaves next to busy roads or lanes, or low down, where dogs are regularly walked.
- Carefully wash the ramp leaves, making sure to remove any soil or dirt.
- Lightly toast the pine nuts before adding them to the pesto for a more intense flavor.
- Freezing the ramp - wild garlic pesto is the best way to preserve ramps as they have a very short season.
Nutrition
Calories: 5kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg