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0 from 33 votes

Ramps Pesto (Wild Garlic Pesto)

Wild Garlic Pesto

Prep Time
10 mins
Cook Time
10 mins
Total Time
10 mins
Servings: 6
Calories: 308 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 100 g (3.5oz) wild garlic
  • 100 g (3.5oz) Parmesan cubes
  • 100 g (3.5oz) roasted cashew nuts
  • salt
  • ground black pepper
  • 100 ml (0.5 cup) olive oil

Instructions

Make the Ramps Pesto
    Cup of Yum
  1. Put ramps (wild garlic), parmesan, cashew nuts, salt and pepper into a food processor and whizz into a paste.
  2. If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
  3. Transfer paste into a container and slowly drizzle in olive oil mixing all the time till pesto is saturated.
  4. Adjust seasoning and serve.

Notes

  • You can use rapeseed oil or other oils of your choosing. I add in about 100mls for this amount of pesto but OH happily adds in more.
  • Feel free to play around with the quantities of nuts, cheese and greens to suit your own taste.
  • Alternatively, you can roast the nuts in the oven at fan assisted 140C/ 160C/ 350F/ Gas 4 for about 15 mins.
  • Pesto turns darker if left in contact with air. This is perfectly fine to eat. To try and avoid it turning dark you can cover the surface of the pesto with a layer of olive oil. I have frozen pesto for up to 3 months.

Nutrition Information

Calories 308kcal (15%) Carbohydrates 12g (4%) Protein 9g (18%) Fat 25g (38%) Saturated Fat 4g (20%) Cholesterol 3mg (1%) Sodium 207mg (9%) Potassium 287mg (8%) Sugar 1g (2%) Vitamin A 1590IU (32%) Vitamin C 4.7mg (5%) Calcium 157mg (16%) Iron 2.4mg (13%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 308

% 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.