How To Make Ramp and Parsley Pesto
Add some savory flavors to your dish with this parsley pesto. It’s blended with toasted walnuts, olive oil, and ramp for a piquant, garlicky flavor.
In a dry frying pan over medium heat, toast the walnuts. Toss from time to time for about 5 to 7 minutes until fragrant.
Bring a large kettle of salty water to a rolling boil. Fill a large bowl with ice water. Blanch the parsley in the boiling water for 1 minute, then submerge it in the ice water.
Cut the leaves off the ramps, leaving the white parts for another use. Blanch the ramp leaves in the boiling water for 30 seconds. Douse in the ice water.
Drain the parsley and ramp leaves, then put them in a kitchen towel. Wrap the towel around the greens, and twist one end of the towel one way, and the other end of the towel the opposite way.
Wring out the parsley and ramps tightly. Drain as much water as possible.
Chop the parsley and ramps well and put them into the bowl of a food processor. Chop the walnuts well and add into the food processor. Add the Parmigiano cheese and a healthy pinch of salt.
Pulse the mixture together a few times, then, with the motor running, drizzle in the olive oil slowly. Stop the food processor immediately after the oil is incorporated. Taste for salt, and add if needed.
Serve over meals, and enjoy!
- Serve within a 2 days.
- For storage, keep covered in the fridge with a thin layer of olive oil over it. Freeze leftover after 3 days.
- Calories: 1711.25kcal
- Fat: 176.77g
- Saturated Fat: 37.26g
- Trans Fat: 1.04g
- Monounsaturated Fat: 113.01g
- Polyunsaturated Fat: 18.25g
- Carbohydrates: 13.75g
- Fiber: 5.16g
- Sugar: 3.48g
- Protein: 25.55g
- Cholesterol: 89.76mg
- Sodium: 950.09mg
- Calcium: 763.29mg
- Potassium: 728.35mg
- Iron: 6.45mg
- Vitamin A: 540.58µg
- Vitamin C: 101.09mg
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