Well Seasoned Studio · by Ari Laing★ 5.0 (1)
Spring Ramp Pesto (Wild Leek Pesto Recipe)
NUTRITION · PER SERVING10M COOK
CAL 18%·PRO 18%
CARBS 8G9% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 34G86% OF CAL
7G SAT27G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant spring pesto made from wild ramps, pecorino, walnuts, and basil. Bold and garlicky with a fresh finish, it's perfect tossed with pasta or served alongside grilled meats and vegetables.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 lb ramps, (leafy stems only (see below for how to use stems and bulbs), about 2 loosely packed cups worth of leaves)
- 1 cup basil leaves
- ½ cup Pecorino romano, (grated)
- ½ cup walnuts
- 1 tsp lemon zest
- 1 tsp Kosher salt
- Pinch of freshly grated black pepper
- ½-¾ cup extra virgin olive oil
At a glance
PER SERVING · TIME 10M
CAL 18%·PRO 18%
CARBS 8G9% OF CAL
3G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 34G86% OF CAL
7G SAT27G 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
- 10m
- Sodium
- 593mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 313mg
- Calcium
- 268mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 593MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.