Wild Ramp and Swiss Chard Pesto
With a rich, garlicky flavor and thick, spreadable texture, this Wild Ramp and Swiss Chard Pesto is a great springtime addition to all your favorite foods.
Prep Time15 minutes mins
Cook Time5 minutes mins
Total Time20 minutes mins
Course: Condiment
Cuisine: American
Keyword: chard, gluten free, Parmesan, pasta, pesto, ramp, ramps, swiss chard, vegetarian, walnuts, wild ramp
Servings: 8
Calories: 110kcal
- ½ cup walnuts
- 4 ounces Swiss chard, washed
- 2 ounces wild ramps, cleaned, root ends trimmed
- ½ cup shredded Parmesan cheese
- 1 teaspoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
Toast walnuts in a small, dry skillet over medium heat until they are lightly browned and fragrant. Remove from heat and cool.
Coarsely chop the Swiss chard leaves and stems and the ramps. Add them both to the bowl of a food processor with the walnuts, Parmesan, salt, and pepper. Process until everything is finely chopped, about 10-15 seconds. Slowly stream in the olive oil until the mixture forms a thick paste, using a spatula to scrape down the sides of the bowl as needed.
Serve with pasta, as a sandwich spread, as a raw vegetable dip, or in any other way you think might be delicious. One of my favorite ways to eat it is spread on crusty toast with a fried egg on top. Refrigerate in an airtight container for up to a week, or freeze.
Serving: 2Tablespoons | Calories: 110kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 260mg | Fiber: 1g | Sugar: 1g