Ramps Pesto (Wild Garlic Pesto)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 min
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Total Time
10 mins
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Servings
6
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Calories
308 kcal
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Course
Main Course
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Cuisine
American
Ramps Pesto (Wild Garlic Pesto)
Description
The Ramps Pesto recipe combines wild garlic (ramps) with Parmesan cheese cubes and roasted cashew nuts in a food processor to create a flavorful paste. Salt and ground black pepper season the pesto. Olive oil is gradually mixed in to saturate and loosen the pesto to the desired consistency. The blending time can be varied to achieve either a chunky or smooth texture.
This pesto has a bright, garlicky flavor from the ramps, complemented by the nutty richness of cashews and the savory tang of Parmesan. The olive oil binds these ingredients into a spreadable, spoonable sauce. Roasting the cashews deepens their flavor without overpowering the greens.
Use ramps pesto as a condiment for pasta, on bread, or mixed into dressings and dips to add a fresh, green note. It can be stored refrigerated, with a layer of oil on top to slow oxidation. The pesto may darken upon air exposure but remains safe to eat. It also freezes well for up to three months, making batch preparation practical.
The original notes mention alternatives like rapeseed oil, adjusting ingredient quantities to taste, and roasting nuts at about 140°C for 15 minutes. These tips help customize the pesto to personal preference and improve flavor depth.
Ingredients
- 100 g wild garlic
- 100 g Parmesan Cheese cubes
- 100 g cashew nuts roasted
- salt
- black pepper ground
- 100 ml olive oil
Instructions
Make the Ramps Pesto
- Put ramps (wild garlic), parmesan, cashew nuts, salt and pepper into a food processor and whizz into a paste.
- If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
- Transfer paste into a container and slowly drizzle in olive oil mixing all the time till pesto is saturated.
- Adjust seasoning and serve.
Notes
- Roast cashew nuts at 140°C (fan-assisted) for 15 minutes to deepen flavor before blending.
- Adjust quantities of wild garlic, nuts, and cheese to suit your taste preferences.
- Cover the surface of the pesto with olive oil to slow discoloration during storage.
- Pesto can be stored in the fridge or frozen for up to 3 months without quality loss.
- You may substitute rapeseed oil or other neutral oils instead of olive oil.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Calories | 308kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 9g | 18% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 3mg | 1% |
| Sodium | 207mg | 9% |
| Potassium | 287mg | 6% |
| Sugar | 1g | 2% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 4.7mg | 5% |
| Calcium | 157mg | 16% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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