Spring Pesto

10 ingredients
4 steps

Ingredients

  • 2 cups lightly packed basil
  • 1 cup lightly packed arugula
  • 3 ramps
  • 1/4 cup blanched, toasted almonds
  • 1/4 cup extra virgin olive oil (or more, depending on the desired consistency of your pesto)
  • 1/4 cup grated Parmigiano-Reggiano cheese
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon freshly ground nutmeg
  • Salt and pepper to taste

Directions

  1. 1
    Wash and dry the basil, arugula, and ramps and place into a food processor.
  2. 2
    Add the almonds, cheese, lemon juice, lemon zest, and nutmeg to the food processor.
  3. 3
    Add the olive oil, a little at a time, and process until the pesto has reached the desired consistency. If you prefer your pesto a little thinner, add a little more olive oil . Season with salt and pepper to taste.
  4. 4
    Serve with pasta or on top of crostini.

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