Ramp Pesto Recipe | Yummly
Jo Maglietta: "I loved this recipe! I tried a couple variations…" Read More
8Ingredients
20Minutes
400Calories
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Ingredients

US|METRIC
  • 2 tablespoons unsalted butter
  • 6 ounces ramps (– root ends trimmed, stalks and leaves cut in 1/4″ slices, 2 1/2 cups)
  • 1/4 teaspoon grated lemon zest (finely, use a microplane grater)
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons pine nuts
  • 1/3 cup Parmesan (finely grated Reggiano)
  • 1/2 teaspoon sea salt
  • 1/3 cup extra-virgin olive oil
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    NutritionView More

    400Calories
    Sodium24% DV580mg
    Fat58% DV38g
    Protein12% DV6g
    Carbs3% DV9g
    Fiber4% DV1g
    Calories400Calories from Fat340
    % DAILY VALUE
    Total Fat38g58%
    Saturated Fat10g50%
    Trans Fat
    Cholesterol30mg10%
    Sodium580mg24%
    Potassium160mg5%
    Protein6g12%
    Calories from Fat340
    % DAILY VALUE
    Total Carbohydrate9g3%
    Dietary Fiber1g4%
    Sugars3g6%
    Vitamin A25%
    Vitamin C15%
    Calcium15%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Jo Maglietta 3 years ago
    I loved this recipe! I tried a couple variations that maybe may appeal to others. I tried using tossed sliced almonds, and I VERY lightly saluted the ramps to preserve the taste of them more. Also used asiago cheese mixed with the park. My way and following the directions are both good. I would toasting the nuts I think is key and for more ramps flavor don't over cook the ramps

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