Ramps – a species of wild onion is a true north-eastern farmer’s market treasure! For this vegan pesto recipe the intense taste of ramps is combined with bold tasting kale, sunflower and pumpkin seeds, garlic and high quality olive oil. Besides using pesto to dress pasta, this pesto is a great addition as a spread on a sandwich, on baked potatoes or zucchini noodles, it adds taste to a salad dressing or can be used as a dip for veggies or oven fresh bread.
1 bunch kale
1 bunch ramps (bulbs and greens)
1 tbsp sunflower seeds
3 tbsp pumpking seeds
½ cup olive oil
1 large garlic clove
Salt and pepper to taste
1 bunch turnips
A few sprouts for garnish
Peel the garlic clove and add to a food processor along with the pumpkin seeds and sunflower seeds. Pulse the food processor a couple rounds until the ingredients are nicely minced. Remove the roots from the ramps and wash and drain together with the kale. Roughly cut the kale and the ramps and add to the food processor. While processing, slowly add the oil until the pesto reaches the consistency of your liking. Add salt and pepper to taste and process one more time.
Transfer the pesto into a bowl, making sure to get every last bit with a a soft spatula.
Wash the turnip bulbs (keep the greens top use later for a nice stir fry dish) and cut the turnips into medium thin slices or wheels. With a spoon add a splash of pesto onto the turnip wheel and garnish with sprouts. Serve with your favorite bread or in combination with other appetizers.
Bon Appetit – Enjoy!
June 30th 2016 by Eliane Baggenstos, farm2delish.
All photos copyright Eliane Baggenstos, farm2delish.