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Ramp Pistachio Pesto
Ingredients
- ½ pound whole ramps cleaned
- ½ cup salted pistachios shelled
- ½ cup olive oil
- 1 lemon juiced
- ⅓ grated Parmesan cheese
- Salt to taste
Instructions
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Chop the ramps in half, separating the bulbs from the leaves.
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Heat a large cast iron skillet over medium high heat. Add the bulbs. Allow them to cook until slightly charred for about 5 minutes, stirring halfway through the cooking time. Remove and set aside.
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Reduce heat to medium low and add the pistachios to the same pan. Cook for 2-3 minutes, stirring often, until the nuts are fragrant.
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To a food processor, add the charred ramp bulbs, ramp leaves, and toasted pistachios. Pulse until mixture is well chopped.
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Turn the food processor on low and slowly drizzle in the olive oil. Add the lemon juice and Parmesan cheese and mix until well combines.
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Add salt to taste and enjoy!
Recipe Notes
Notes: Enjoy ramp pistachio pesto on pasta, proteins, and anything that needs a garlicky kick!