Ralston Farm's Ramp Pesto

Staff Writer
Ralston Farm's Ramp Pesto
Thinkstock/Hemera

Of all the spring ingredient has to offer, ramps are highly favored processed with nutty pecorino cheese, walnuts, and olive oil. 

10
Servings
441
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 Pound ramps, roughly chopped
  • 1 1/2 Cup olive oil
  • 2 Cups pecorino cheese
  • 2 Cups walnuts
  • 1 Tablespoon salt
  • 1 Tablespoon pepper

Directions

In a food processor, pulse the ramps and 1 cup of the olive oil until the ramps are finely chopped. Add the walnuts walnuts, 1½ cups of the cheese, salt, and pepper and pulse until desired consistency. Add the remaining cheese and olive oil to taste. More cheese will help mellow the ramp flavor and more oil will make the pesto more spreadable.

Ramp Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Ramp Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Nutritional Facts

Total Fat
43g
67%
Sugar
1g
N/A
Saturated Fat
9g
47%
Cholesterol
27mg
9%
Protein
10g
20%
Carbs
5g
2%
Vitamin A
48µg
5%
Vitamin B12
0.3µg
4.9%
Vitamin C
9mg
14%
Vitamin D
0.1µg
N/A
Vitamin E
5mg
25%
Vitamin K
115µg
100%
Calcium
322mg
32%
Fiber
2g
7%
Folate (food)
36µg
N/A
Folate equivalent (total)
36µg
9%
Iron
1mg
7%
Magnesium
30mg
7%
Monounsaturated
26g
N/A
Niacin (B3)
0.3mg
1.6%
Phosphorus
238mg
34%
Polyunsaturated
6g
N/A
Potassium
182mg
5%
Riboflavin (B2)
0.1mg
8.4%
Sodium
386mg
16%
Zinc
1mg
7%

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