Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Ramp Pesto

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $2.22

$2.22 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal condiment,dip,sauce,spread
spoonacular Score:42%

Spoonacular Score: 42%

 

You can never have too many condiment recipes, so give Ramp Pesto a try. For $2.22 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains around 5g of protein, 21g of fat, and a total of 241 calories. From preparation to the plate, this recipe takes around around 45 minutes. This recipe is liked by 1 foodies and cooks. If you have ramps, lemon zest, extra virgin olive oil, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, lacto ovo vegetarian, and primal diet. It is brought to you by Foodista. With a spoonacular score of 41%, this dish is pretty good. If you like this recipe, you might also like recipes such as Ramp Pesto Pasta, Wild Ramp Pesto, and Creamy Ramp Pesto.

Ingredients

Servings:
3 bunches
3 bunches ramps
ramps
0.5 cups
0.5 cups walnuts
walnuts
0.5 cups
0.5 cups asiago cheese
asiago cheese
3 medium cloves
3 medium cloves garlic
garlic
2 tsps
2 tsps lemon zest
lemon zest
1
1  lemon (juice)
lemon (juice)
some
some salt and pepper
salt and pepper
0.33 cups
0.33 cups extra virgin olive oil
extra virgin olive oil
3 bunches ramps
3 bunches
ramps
0.5 cups walnuts
0.5 cups
walnuts
0.5 cups asiago cheese
0.5 cups
asiago cheese
3 medium cloves garlic
3 medium cloves
garlic
2 tsps lemon zest
2 tsps
lemon zest
1  lemon (juice)
1
lemon (juice)
some salt and pepper
some
salt and pepper
0.33 cups extra virgin olive oil
0.33 cups
extra virgin olive oil

Equipment

food processor
food processor
food processor
food processor


Instructions

In a food processor, place the ramps, walnuts, cheese, zest, lemon juice and a generous amount of salt and pepper and pulse until combined into a paste. With the processor running, drizzle the oil from the top, starting with 1/3 of a cup. If the pesto looks thick, at the remaining olive oil, if it is a good consistency stop at 1/3 cup. Taste and adjust seasoning if necessary.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.22
Ingredient
3 bunches ramps
½ cups walnuts
½ cups asiago cheese
3 medium cloves garlic
2 teaspoons lemon zest
1 lemon (juice)
⅓ cups extra virgin olive oil
Price
$9.42
$1.40
$0.89
$0.20
$0.33
$0.20
$0.86
$13.30

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Rumor has it you can freeze whole lemons and grate them while still frozen whenever you want to pump up the lemon flavor in a dish. Next time you have some lemons not getting used, give it a try (and let us know how it goes).

  • An average lemon yields about one tablespoon of lemon zest. If you're using a bunch of lemons to make lemonade or something, zest them first and freeze the zest for later.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you find that you're always missing lemon zest, purchase lemon extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • get more cooking tips

Green Tips

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic lemons if you're using them for zest.

Disclaimer

Nutritional Information

Quickview
240 Calories
5g Protein
20g Total Fat
10g Carbs
9% Health Score
Limit These
Calories
240
12%

Fat
20g
32%

  Saturated Fat
3g
23%

Carbohydrates
10g
4%

  Sugar
2g
3%

Cholesterol
5mg
2%

Sodium
166mg
7%

Get Enough Of These
Protein
5g
10%

Vitamin A
1028IU
21%

Manganese
0.36mg
18%

Calcium
146mg
15%

Vitamin C
10mg
12%

Vitamin E
1mg
12%

Phosphorus
94mg
9%

Iron
1mg
9%

Fiber
2g
8%

Copper
0.16mg
8%

Vitamin K
7µg
7%

Magnesium
19mg
5%

Vitamin B6
0.08mg
4%

Selenium
2µg
4%

Zinc
0.55mg
4%

Folate
11µg
3%

Vitamin B1
0.04mg
3%

Vitamin B2
0.05mg
3%

Potassium
63mg
2%

Vitamin B12
0.1µg
2%

Vitamin B5
0.11mg
1%

covered percent of daily need

Related Recipes