Wisconsin Ramp Pesto
Pesto lovers, get ready! If you’ve never had ramp pesto, you are in for a treat! This recipe is love at first bite.
Ingredients
2 cups ramp greens, roughly chopped (save the bulbs and stems to use in another dish)
½ cup grated Wisconsin Parmesan cheese (optional)
½ cup local walnuts, hazelnuts or hickory nuts
¼ to ½ cup Wisconsin sunflower oil or olive oil
Salt and pepper to taste
Directions
Add all ingredients except the oil to a food processor. Turn processor on and slowly add oil. Once added, stop the processor and scrape sides to make sure all ingredients get incorporated. Taste and adjust seasoning with salt and pepper. Process again until thoroughly blended.
Makes about 1 ½ cups of pesto.
Suggestions
Serve with pasta, on sandwiches, with a crusty baguette, as a pizza sauce, and more.
Store in the refrigerator for 1 week, or preserve for longer periods of time by freezing in any freezer safe container or in ice cube trays. Let frozen pesto thaw in the refrigerator prior to use.
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