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ramp pesto with toasted cashews
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Ramp Pesto with Toasted Cashews

The most flavorful pesto you'll ever make, starring fresh ramps and toasted cashews!
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 8 servings
Calories 159kcal
Author Lizzie Streit, MS, RDN

Ingredients

  • ½ cup cashews raw
  • 1 bunch ramps white/pink parts and leaves roughly chopped, about 2 cups
  • ½ cup parmesan cheese freshly grated
  • ½ lemon juiced
  • ⅓ cup olive oil plus more for drizzling

Instructions

  • Toast the cashews in a skillet over medium heat until fragrant, about 3-5 minutes. Be careful not to burn them.
  • While the cashews are toasting, wash the ramps and trim off the ends of the roots. Roughly chop the white and red/pink parts of the ramps and the ramp leaves.
  • In a food processor or high-powered blender, combine the cashews, ramps, parmesan, lemon juice, and olive oil. Pulse or blend until smooth, about 60 seconds. Add more olive oil as needed to promote blending.
  • Store in an airtight container in the fridge for up to one week, or in freezer-friendly containers in the freezer for later use. Enjoy on pasta, pizza, sandwiches, and more!

Nutrition

Calories: 159kcal | Carbohydrates: 5g | Protein: 4g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 101mg | Potassium: 68mg | Fiber: 1g | Sugar: 1g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 87mg | Iron: 1mg