Spring Pesto

By littleknitter
February 23, 2014
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Author Notes: Ramps are the quintessential spring food. Here, they are used in place of garlic to make a unique pesto. Lemon zest adds to the crisp, clear flavor and nutmeg provides a subtle woodsiness. If you don’t have access to ramps, swap them for a couple of cloves of garlic. I've gone a little sparingly on the olive oil; feel free to add more as desired. This pesto is fantastic when tossed with pasta or spread on top of crostini.littleknitter

Serves: 4

  • 2 cups lightly packed basil
  • 1 cup lightly packed arugula
  • 3 ramps
  • 1/4 cup blanched, toasted almonds
  • 1/4 cup extra virgin olive oil (or more, depending on the desired consistency of your pesto)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and pepper to taste
  1. Wash and dry the basil, arugula, and ramps and place into a food processor.
  2. Add the almonds, cheese, lemon juice, lemon zest, and nutmeg to the food processor.
  3. Add the olive oil, a little at a time, and process until the pesto has reached the desired consistency. If you prefer your pesto a little thinner, add a little more olive oil . Season with salt and pepper to taste.
  4. Serve with pasta or on top of crostini.

More Great Recipes:
Vegetable|Appetizer|Condiment|Make Ahead|Vegetarian|Spring