Ramp & Parsley Pesto

By • April 20, 2015 0 Comments

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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.

  • 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
  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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