Ramp Pesto with Toasted Cashews
The most flavorful pesto you'll ever make, starring fresh ramps and toasted cashews!
Servings 8 servings
- 1/2 cup cashews raw
- 1 bunch ramps white/pink parts and leaves roughly chopped, about 2 cups
- 1/2 cup parmesan cheese freshly grated
- 1/2 lemon juiced
- 1/3 cup olive oil plus more for drizzling
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!
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