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.
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
