Spring

Ramp & Parsley Pesto

April 20, 2015
Author Notes

Pesto possibilities are endless! My version combines the unique garlicky flavor of ramps with the earthy tones of parsley. —onetinyspark

  • Makes 6 oz.
Ingredients
  • 2 cups ramp leaves
  • 1 cup parsley
  • 2 cloves garlic, peeled and smashed
  • Dash of red pepper flakes
  • 1 lemon, juiced
  • 1/3 cup olive oil
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 cup sunflower seeds
  • Salt and pepper to taste
In This Recipe
Directions
  1. Put all the ingredients in a food processor and blend until smooth. Let the pesto sit in the fridge for a couple of hours so the flavors can meld before serving.

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