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Front view of vegan ramp pesto in a glass with lemon and ramps alongside.
Lexi

Vegan Ramp Pesto

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This vegan ramp pesto is the perfect way to use up fresh ramps. Ramps are only in season for a few weeks during spring, so we're using them as much as we can! Spread this pesto on toast, stir into your pasta, drizzle on a pizza, or use as a dip for crackers.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 3 cups
Course: Dips/Spreads
Cuisine: Italian-American
Calories: 456
Ingredients Method Nutrition

Ingredients
  

  • 1 cup spinach
  • 1 cup basil
  • 2 bunches ramps 1 ½ cups ramp greens and 3 tablespoon diced bulbs
  • ½ cup chopped parsley
  • ½ cup pine nuts
  • ¼ cup hemp seeds
  • ⅓ cup vegan parmesan-style cheese
  • 3 tablespoon nutritional yeast
  • 2 tablespoon lemon juice
  • 2 teaspoon lemon zest
  • 2 tablespoon olive oil
  • 1-1 ¼ teaspoon salt
  • ½ teaspoon pepper

Method
 

  1. Bring a medium-sized pot of water to a boil. Set aside a bowl of ice water. 
  2. Wash ramps well and trim ends off bulbs. Trim bulbs up to where the leaves start. Roughly chop bulbs and set aside. 
  3. Add greens to boiling water and blanch for 30 seconds. Using tongs or a slotted spoon, remove greens from boiling water and submerge in ice water to stop cooking process.
  4. Remove from ice water and drain. 
  5. Add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning as needed.

Nutrition

Calories: 456kcalCarbohydrates: 24gProtein: 15gFat: 35gSaturated Fat: 4gPolyunsaturated Fat: 15gMonounsaturated Fat: 12gSodium: 1108mgPotassium: 436mgFiber: 6gSugar: 4gVitamin A: 3579IUVitamin C: 32mgCalcium: 123mgIron: 7mg

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