Simply Scratch · by Laurie McNamara★ 5.0 (2)
Ramp Pesto Recipe
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 2%
CARBS 2G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 9G89% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spring pesto made from wild ramps, toasted pine nuts, and parmesan. Creamy and garlicky, perfect for tossing with pasta or spreading on bread.
condimentamerican⚙️ food processor🍳 skilletgluten freevegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 24 ramps (cleaned well - leaves, stems and bulbs roughly chopped.)
- 1/4 cup toasted pine nuts
- 1/4 cup parmesan cheese (or pecorino romano)
- 1 garlic clove (optional)
- kosher salt (to taste)
- 1/2 cup olive oil (up to 3/4 cup (depending on desired consistency))
- 1/2 large lemon (juiced)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 2%
CARBS 2G9% OF CAL
1G FIBER0G ADDED0G INTRINSIC1G OTHER0G TOTAL SUGAR
FAT 9G89% OF CAL
1G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 104mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 56mg
- Calcium
- 46mg
- Iron
- 0.29mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.