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Wild Ramp and Swiss Chard Pesto - Domestic Dreamboat #pesto #wildramps #glutenfree #vegetarian
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5 from 1 vote

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
Cook Time5 minutes
Total Time20 minutes
Course: Condiment
Cuisine: American
Keyword: chard, gluten free, Parmesan, pasta, pesto, ramp, ramps, swiss chard, vegetarian, walnuts, wild ramp
Servings: 8
Calories: 110kcal

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 2Tablespoons | Calories: 110kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 260mg | Fiber: 1g | Sugar: 1g