Almond Ramp Pesto

🧂 Ingredients

• 6 oz Ramps
• ¾ cup Olive Oil
• ½ cup Roasted almonds
• ¼ cup Grated Parmesan Cheese
• 1 tsp Crushed Chili Flakes
• 2 tsp Red Wine Vinegar
• Salt & Pepper

  to taste

Instructions

• 1 Once Ramp leaves are washed and patted dry rough chop the leaves into ribbons
  before adding to a food processor along with all other ingredients 
• 2 Pulse food processor a few times before then continue to process for 10-15
  seconds until the pesto reaches the consistency you prefer. 
• 3 Taste for seasoning, then using a spatula scrape down the sides and and pulse a
  few more times to fully combine 
• 4 Scoop the pesto into small sandwich ziplock bags and press out as much air as
  possible before sealing the bag completely. 
• 5 Store fresh for up to 2 weeks or freeze up to one year.

Nutrition Info