Grilling ramps lessens their bite, as well as their tendency to be fibrous. Once warm and charred, combine them with the usual pesto suspects: toasted nuts, lots of Parmesan and just a touch of olive oil. This pesto has a thicker consistency, perfect for facing the heat of the grill one more time as a zesty marinade for shrimp. It's also ideal for mixing into pasta, topping chicken, spreading onto sandwiches—anything and everything you can fit on a plate.
Grill half a pound of trimmed and cleaned ramps with a drizzle of olive oil until wilted and caramelized, about 3 to 5 minutes. Place the grilled ramps in a food processor with a ¼ cup of toasted walnuts, the zest and juice of 1 lemon, ½ cup of grated Parmesan and salt to taste. Blitz until combined, then turn the mixer down to low and slowly pour in 3 tablespoons of olive oil.
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|Serving Size: 1 Recipe (424g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 395 (76%)|
|Amt Per Serving||% DV|
|Total Fat 43.8g||58 %|
|Saturated Fat 11.9g||59 %|
|Monounsaturated Fat 14.2g|
|Polyunsanturated Fat 15.5g|
|Cholesterol 44mg||14 %|
|Sodium 768.6mg||27 %|
|Potassium 351.1mg||9 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 10.6g|
|Protein 25g||36 %|
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Calories per serving: 518
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