by saenyc
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1
bunch of ramps
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1/2 cup
walnuts (toasted)
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1/3 cup
olive oil (or 1/2 cup, you kind of have to eyeball it)
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1/2 cup
grated parmigiano reggiano cheese
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sea salt
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pepper
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a squirt of lemon
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Wash and cut off the leaves of the ramps.
Ask the hotline about this step!Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.
Ask the hotline about this step!Chop the ramps and walnuts just a bit and put them in your food processor.
Ask the hotline about this step!Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
Ask the hotline about this step!Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
Ask the hotline about this step!Taste for seasoning and add a good squirt of lemon.
Ask the hotline about this step!Use to top your favorite pasta, or grilled bread... and enjoy.
Ask the hotline about this step!Just made this with squid ink pasta and pork sausage! Absolutely divine with a side of grilled asparagus - great recipe!
Brilliant!! Am using this recipe for a South American Wine Dinner in March. Will be topping halved, roasted baby potatoes with the pesto. Thanks for sharing!!
This looks so tasty! I did a slight variation but loved it anyway! What other nuts would you suggest, considering I'm not a huge fan on walnuts?
Hi saenyc - how many ramps do think were in your "bunch". I was able to get two bunches yesterday, but each bunch is about four ramps. Is that about right?
OK - I now see the earlier comment on bunch size. Obviously my bunches are tiny so I'll use both.
I'm intrigued and looking forward to making this. Sounds perfect for spring/summertime.
I made this tonight and it's really really YUMMY! I alterd 2 things...I used Pecorino Romano cheese instead of Parm because that is my fav and it's all I had, and I used pine nuts instead of walnuts (all I had). I added it to some homemade pasta and it was amazing.
I had just gotten some ramps in my organic produce delivery box and had no idea (1) what they were and (2) what to do with them.
This turned out to be a VERY tasty dinner thanks to you...and my ramps. THANKS!
Not familiar with ramps but just bought 2 bunches. Does anyone know if a "bunch" is a standard size? Is there an approx weight for a "bunch"? Thanks!
I've bought them from a number of farmers' markets this spring, and all the "bunches" seem pretty comparable.... off the top of my head, I think they usually have about 10 bulbs per bunch?
Congrats! I made this for dinner last night and tossed w/ pasta and a little bacon (thanks Amanda..) Over-the-top tasty.
Thanks, I've added the bacon as well, and to me it's takes it to the next level. Although bacon pretty much takes anything to the next level!
Congrats!
Made this over the weekend, very enjoyable. I mis-read the recipe though. When the directions said to blanch *only* the leaves, I thought it implied to toss the bulbs. Of course I didn't toss the bulbs, but pickled them separately. That the entire ramp should be used raw should be stated more explicitly.
So, my pesto itself only had the leaves. It was good, but not very spicy. I liked the idea enough (basil is such a high summer thing, it's fun to have an early spring alternative) that I know it will be terrific with the bulbs in too.
Glad you enjoyed it, and I agree, the recipe was a little unclear. Adding the bulbs definitely kick up the spicy level and make for a more memorable and flavorable dish.
Sorry can someone tell me what Ramps is/are. I am not sure we have this in Australia.
Hi there pfred - Ramps are not available here in Oz - they are a kind of wild leek native to North America. You could try using scallions, although there seems to be much confusion around the various states of Oz as to what the difference is between spring onions, shallots, scallions and so on.
I have a huge bunch of spring onions (or at least what we NSW folk call spring onions) which I am going to use to make this recipe and will use Pecan nuts instead of the walnuts.
I make this minus the nuts and cheese -- favorite applications are as pizza "sauce" (topped with just some fresh buffalo mozz & romano) and mixed in scrambled eggs. YUM.
Holy cow! I got a recipe SO close to this from our local farmer's market. I tried it and loved it. The next day I mixed the pesto with cottage cheese and balsamic and tossed it with fresh mixed greens. Sounds bizarre but it was SO delicious! My breath... not so much. :)
I can't wait to try this!
This looks superb and I really like Amanda's spaghetti with bacon and peas suggestion. Congrats! One quick question... Do you use the entire ramp for the pesto or just the leaves? I'm assuming it's the entire ramp, yes?
I've done it both ways, and prefer it using the bulbs... though that wasn't very clear in the original recipe.
yeeeha! cool! it also is pretty darn great on a nice crunchy peasant bread.
Sounds wonderful! So sharp and biting, just the way I like it. I bet a shmear of this would do wonders for...pizza. Congrats!
Great, I'm so glad. I've doubled it well and it freezes beautifully (if you have any leftovers!)
I doubled this recipe and made it Sunday night. I loved it! It made quite a bit of pesto. The taste was so fresh and zingy yet subtle. I gave some to my neighbor who had never heard of ramps and she loved it as well.
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Isn't this ramp a thing of beauty?
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Toasting the walnuts is key. But be careful not burn them, like we did the first time! A few minutes over medium heat should do the trick.
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A quick whizz in the food processor roughly chops the nuts.
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You use the entire ramp for this recipe, which we love.
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A rough chop is all that's necessary. We love the crisp, crunchy feel of the bulbs as you cut them -- almost like slicing water chestnuts.
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In go the ramp bulbs and leaves, as well as all but a pinch of the grated parmesan.
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We have an interested visitor.
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The recipe only calls for 1/3 to 1/2 cup olive oil. We found 1/3 cup to be perfect.
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A slow drizzle will help everything emulsify.
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Amanda tastes for salt and lemon juice.
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Time for a second opinion.
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This makes a lovely dressing for a warm potato salad (use baby Yukon Golds or fingerlings), no other seasoning needed.