Print

Ramp and Wild Greens Pesto

Print Recipe

Ingredients

Scale
  • 1 cup packed chickweed, watercress, or arugula leaves, roughly chopped
  • 1/2 cup packed cilantro leaves, roughly chopped
  • 1/2 cup packed flat-leaf parsley leaves, roughly chopped
  • 1/2 cup olive oil, plus more
  • 1/2 cup finely chopped ramps, or 3 garlic cloves
  • 1/2 cup sunflower seeds, soaked overnight, drained
  • 2 tbsp. finely grated Parmigiano-Reggiano
  • 2 tbsp. fresh lemon juice Kosher salt

Instructions

  1. In the bowl of a food processor, combine the chickweed with the cilantro, parsley, oil, ramps, and sunflower seeds and pulse until finely chopped. Scrape the pesto into a jar, stir in the Parmigiano and lemon juice, then season with salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.

Find it online: https://legenrecipes.com/recipe/ramp-wild-greens-pesto/