Ramp and Wild Greens Pesto Recipe
This fresh, punchy pesto is made with ramps, but it's easy to adapt to whatever greens and herbs you have in your kitchen.
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Cooking tools:
- Food processor
- Mason jar
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Grater
- Spoon
- Refrigerator
Ingredients
- 1 packed cup chickweed, watercress, or arugula leaves, coarsely chopped
- ½ packed cup cilantro leaves, coarsely chopped
- ½ cup olive oil, plus more for storing
- ½ packed cup flat-leaf parsley leaves, coarsely chopped
- ½ cup finely chopped ramps (or substitute 3 garlic cloves)
- ½ cup sunflower seeds, soaked for 8–24 hours and drained
- 2 Tbsp. fresh lemon juice
- 2 Tbsp. finely grated Parmigiano-Reggiano
- Kosher salt
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