Ramp and Parsley Pesto Recipe (2024)

• 2/3 cup walnuts

• 1/2 cup extra virgin olive oil

• 1/2 cup grated Parmigiano-Reggiano (you could also use pecorino)

• 1 small bunch parsley

• 1 small bunchrampsor thin green garlic

• Pinch kosher salt

• Food processor

1. Toast the walnuts:

   In a dry frying pan over medium heat, toast the walnuts. Toss from time to time, until you can smell them, about 5-7 minutes.

2. Blanch the parsley and ramp greens:

   Bring a large pot 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 (shocking the parsley with ice water will keep it bright green).

   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.

3. Wring out excess 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. You want as much water as you can to drain away.

4. Blend in food processor:

   Chop the parsley and ramps well and put into the bowl of a food processor. Chop the walnuts well and put them in, too. 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 within a couple days. For storage, keep covered in the fridge with a thin layer of olive oil over it. Freeze if you will have any left over after 3 days.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.