RAMP PESTO

facebook share image   twitter share image   pinterest share image   E-Mail share image



Ramp Pesto image

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

2 bunches ramps (about 16), trimmed and chopped
3/4 cup extra-virgin olive oil, plus more for storage
Kosher salt and freshly ground pepper

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.

There are no comments yet!