RAMPS PESTO
Ramps season is in early spring. The flavor is similar to onions, particularly like scallions, but wilder. They can be used just like scallions. In Appalachia, they are so popular that festivals are dedicated to them. They've been a staple of Southern Appalachian cooking for generations. If ramps are unavailable, feel free to sub regular leeks or scallions.
Provided by Molly53
Categories Very Low Carbs
Time 15m
Yield 1/2 cup
Number Of Ingredients 7
Steps:
- Cut the greens off of the ramps.
- Dice the bulbs into ¼-inch pieces.
- Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
- Coarsely chop the greens and set aside.
- Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
- Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
- Stir together and cook until the bulbs are tender, about 5 minutes.
- Remove from heat.
- Cool to room temperature.
- Place the ramp greens and bulbs in the bowl of a food processor.
- Pulse a few times to chop them together, then process continuously for 1 minute.
- Stop the machine and scrape down the sides of the bowl.
- Process for 1 more minutes, or until the ramp mixture is very finely chopped.
- Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
- Taste for seasoning, adding more salt and/or lemon juice as needed.
- Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.
PASTA WITH RAMP PESTO AND GUANCIALE RECIPE
Rigatoni pasta with cured pork jowl and wild onion pesto recipe.
Provided by Andy Baraghani
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 Tbsp. oil in a large skillet over medium-low. Cook guanciale, tossing often, until browned and crisp, 10-15 minutes. Transfer to a small bowl with a slotted spoon. Pour off all but 2 Tbsp. fat from skillet.
- Add ramp bulbs to skillet; season with salt and cook, stirring occasionally, until translucent and tender, about 4 minutes.
- Meanwhile, blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon, transfer to a bowl of ice water (save pot of water). Drain, squeeze out excess liquid, and coarsely chop.
- Purée ramp greens, ramp bulbs, half of pistachios, and remaining 2/3 cup oil in a food processor until very finely chopped. Add 1/2 cup Parmesan and process until pesto is almost smooth. Pulse in a little more oil if sauce is too thick; season with salt and pepper.
- Return reserved pot of water to a boil; cook pasta, stirring occasionally, until al dente; drain, reserving 1/2 cup pasta water.
- Mix pesto, 1/4 cup pasta water, and butter in a large bowl. Using tongs, transfer pasta to bowl and add guanciale; toss vigorously, adding more cooking liquid as needed until pasta is glossy and well coated with sauce. Taste and add more salt if needed.
- Divide pasta among bowls. Top with more Parmesan and remaining pistachios.
- Pesto can be made 2 days ahead. Cover with plastic wrap, pressing directly onto surface, and chill.
RAMP PESTO
Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 10m
Yield Makes 1 cup
Number Of Ingredients 3
Steps:
- Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.
RAMP PESTO SPAGHETTI
Categories Pasta Kid-Friendly Quick & Easy Dinner Lunch Parmesan Leek Pastry Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Soy Free No Sugar Added Kosher Small Plates
Yield 4 servings
Number Of Ingredients 11
Steps:
- Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
- Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
- Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.
EASY RAMP PESTO
When ramps are in reason, try making this tasty, easy ramp pesto. Tastes great with pasta or on bread.
Provided by Marianne
Categories Main Dish Recipes Pasta Pesto Pasta Recipes
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 151.3 calories, Carbohydrate 1.9 g, Cholesterol 7.3 mg, Fat 14.4 g, Fiber 0.2 g, Protein 3.7 g, SaturatedFat 3.1 g, Sodium 129.4 mg, Sugar 0.5 g
More about "ramps pesto food"
RAMP PESTO RECIPE - HOW TO MAKE RAMP PESTO | HANK SHAW
From honest-food.net
4.9/5 (13)Total Time 16 minsCategory CondimentCalories 56 per serving
- f you are blanching your onions, bring a large pot of water to a boil. Add enough salt to make it taste like the sea. Set a large bowl of ice water nearby. Plunge the ramp leaves into the boiling water for 1 minute. Remove and quickly cool them down in the ice water. Squeeze dry with a tea cloth or paper towels.
- Chop the ramp leaves and set aside. Pesto is best made with a mortar and pestle, thus the name, which means "pound." You can of course make this in a food processor, but it will not be the same. To start, add the toasted pine nuts and garlic and crush them.
- Add the cheese and ramps and commence pounding. Mash everything together, stirring with the pestle and mashing well so it is all fairly uniform.
- Start adding olive oil. How much? Depends on how you are using your pesto. If you are making a spread, maybe 1/4 cup. If a pasta sauce, double that. Either way, you add 1 tablespoon at a time, pounding and stirring to incorporate it. When it's a nice rough paste, taste it and add salt if you need to; sometimes the cheese makes the pesto salty enough by itself. Serve as a spread on bread, as an additive to a minestrone, as a pasta sauce or as a dollop on fish or poultry.
RAMP PESTO | RECIPE - FOOD & STYLE
From foodandstyle.com
Reviews 16Category Sauces & Condiments
- Heat a large heavy-bottomed frying pan over medium-high heat and add the butter. As soon as the butter has melted, add the ramps. Stir well and sauté for 2 to 3 minutes until the ramps are wilted and have turned a shade darker, stirring from time to time. Transfer to a bowl and let cool to room temperature.
- Place the sautéed ramps in the bowl of a food processor. Add the lemon zest, lemon juice, pine nuts, Parmesan, salt and olive oil and process for about 1 to 2 minutes until the mixture forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.
HOW TO FORAGE FOR RAMPS & A SPRING PESTO RECIPE OF WILD ...
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5/5 (1)Estimated Reading Time 6 mins
- Add the basil leaves, the ramps, the garlc mustard and a nice pinch of sea salt. Keep pounding until the greens completely disintegrate into the rest of the ingredients.
- Once a thick paste has formed, add the Parmigiano-Reggiano, olive oil, a crack of fresh black pepper, and stir well to combine.
RAMP PESTO SPAGHETTI RECIPE - BON APPéTIT
From bonappetit.com
4.5/5 (21)Estimated Reading Time 50 secsServings 4
- Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon or spider, transfer greens to a bowl of ice water; drain and squeeze out liquid.
- Bring same water in pot to a boil again and cook spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup pasta cooking liquid.
- Meanwhile, coarsely chop ramp bulbs and stalks (save or pickle the rest) and walnuts in a food processor.
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5/5 (1)Total Time 5 minsCategory CanadaCalories 168 per serving
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4.5/5 (2)Category Snack, CondimentCuisine AmericanTotal Time 10 mins
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Estimated Reading Time 3 mins
HOMEMADE RAMP PESTO (FREEZER FRIENDLY!) - WELL SEASONED STUDIO
From wellseasonedstudio.com
Ratings 1Servings 6Cuisine ItalianCategory Breakfast, Condiment, Dinner, Lunch
- Grate the cheese. If buying a wedge of cheese and grating fresh, either grate by hand or place chunks of Pecorino into a food processor fitted with blade attachment. Pulse until very fine.
- Clean and trim the ramps. Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve stems and bulbs for another recipe, such as pickled ramps. Meanwhile, chop the ramp leaves into pieces about 2" long.
- Pulse ingredients. Place remaining ingredients (except for olive oil) in the food processor along with the cheese. Pulse until very finely chopped.
- Blend in olive oil. With machine on, slowly drizzle in olive oil, using ½ cup to begin, until smooth and emulsified. If pesto is too chunky, add remaining olive oil. Serve immediately or store in an airtight container in refrigerator until needed.
RAMPS PESTO RECIPE - SAVORING TODAY
From savoringtoday.com
Ratings 10Category SauceCuisine ItalianTotal Time 10 mins
- Prepare the ramps: Wash and thoroughly dry the leaves. Trim away the bottom roots of each bulb, much like you do with spring onions/scallions. Cut off and roughly chop each ramp bulb, then roughly cut or hand tear the leaves and stems.
- Add the bulbs and walnuts to a food processor. Process until a thick paste develops, about a minute. Be sure to scrape down the sides of the bowl midway through.
- Add the ramp leaves, cheese, salt, and pepper to the food processor bowl. Process until evenly combined.
- With the processor still running, add olive in a slow steady stream until the pesto is the consistency your prefer. (See Note)
CAVATELLI WITH FRESH FAVA BEANS & RAMP PESTO | FOOD & STYLE
From foodandstyle.com
Reviews 2Category Main CourseCuisine ItalianTotal Time 1 hr 5 mins
- Fill a bowl with cold water and several ice cubes and set aside. Bring 2 quarts of water to a boil. When the water is boiling, add the salt and fava beans, pushing them down so that they are submerged in the boiling water. Boil for 2 minutes if the beans are small, or up to 4 minutes for large beans. Drain and transfer to the ice-water bath. Once cooled, remove the outer skin of each bean and set aside.
- Cook’s note: The fava beans can be prepared up to 1 day ahead and refrigerated until ready to use.
- Bring 6 quarts of water to a boil. When the water is boiling, add the salt and pasta. Boil pasta until al dente and drain, reserving 1/4 cup of the water. Transfer the cooked pasta to a large bowl. Add the fava beans and salt and stir until well blended. Add the pesto and a splash of the reserved cooking water. Stir again until well blended and add more reserved water if needed. Spoon into pasta bowls, garnish with the Parmesan and serve.
RAMP LEAF PESTO RECIPE - FORAGER CHEF
From foragerchef.com
5/5 (3)Category Appetizer, Snack
- Heat the oven to 350 or so, toast the sunflower seeds until they are aromatic and lightly golden, a few minutes. Cool and reserve.
- Bring a pot of water to a boil large enough to fit your fresh ramp greens. Cook half the ramp leaves just until they wilt in the water and turn bright green, a few seconds, then immediately transfer them to very cold water to chill.
- Remove the ramp leaves from the water and squeeze the water out with your hands or by placing them in a towel. Chop the blanched and raw ramp leaves together.
- In the bowl of a food processor, combine the chopped ramp leaves, toasted sunflower seeds, cheese, and oil. Begin the pureeing process by pulsing to break things up, then keep going until you get a smooth-ish paste.
RAMP PESTO RECIPE AND FREEZING TIPS FOR STORAGE
From confessionsofanover-workedmom.com
Reviews 2Category RecipeCuisine AmericanTotal Time 30 mins
- Roast pine nuts in a pan on low to medium heat till nuts turn brown. Do not add any oil, dry roast only. Be patient, it takes a while for all the nuts to turn brown.
- Put garlic, parmesan, olive oil, roasted pine nuts in a food processor, add wild ramp or garlic leaves in batches to process.
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Estimated Reading Time 3 mins
WILD RAMPS AND HAZELNUT PESTO - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
5/5 (2)Category BasicCuisine AmericanEstimated Reading Time 3 mins
- Dry-fry the hazelnuts in cast iron skillet over medium heat until golden brown, stirring frequently to avoid burning them. Once they’re done and cool enough, peel the skin off.
- Add the chopped ramps, olive oil, and lemon juice to the food processor and puree until smooth.
- Stir in the grated Parmesan cheese and hazelnuts and pulse for about 1 minute until everything is well combined.
RAMP PESTO RECIPE {EASY & FLAVORFUL} SAVORY SIMPLE
From savorysimple.net
5/5 (10)Total Time 15 minsCategory CondimentsCalories 71 per serving
- Toast the pine nuts. To toast in a skillet: heat a skillet over medium heat and add the nuts. Swirl the pan periodically until the pine nuts are golden and fragrant, approximately 5 minutes. To toast in the oven: Preheat to 350 degrees F. Spread the pine nuts in a single layer on a baking sheet, and toast until golden and fragrant, approximately 5 minutes. Gently shake the pan every 2 minutes, keeping an eye on them. Set aside to cool.
- Prep the ramps: Wash the ramps thoroughly. Trim off and discard the root tips (just the tips, not the bulbs). Slice in half, separating the leafy green tops from the long stems and bulbs. Chop the stem side into approximately 1-inch pieces. Set the stems aside.
- Blanch the ramps. Bring a large pot of water to a boil, setting a large bowl of ice water nearby. Once the water is boiling, add the green tops and blanch until bright green, approximately 15-30 seconds. Using tongs or a slotted spoon, transfer the greens to the ice water to halt the cooking process. Drain and then squeeze out most of the excess liquid.
- Add ingredients to food processor. Add the ramps (both the greens and stems/bulbs), pine nuts, parsley, parmesan, and zest to a food processor. Pulse several times to chop, using a spatula to scrape down the sides of the bowl as needed. With the machine running, add 1/4 cup of the olive oil. If desired, add additional olive oil to thin out the mixture slightly. Add kosher salt to taste.
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