Recipe
By Rachel DiNuzioApril 15th, 2025
Ramp Pesto
Ramp pesto by Rachel DiNuzio using Algae Cooking Club's algae cooking oil.
Ingredients
Main
Bunch ramps1
Sunflower seeds1/4 cup
Grated parmigiana reggiano1/3 cup
Zest of lemon1/2 cup
Algae cooking club1/3 cup
Lemon juice (to taste)
Salt and pepper
Step 1
Trim your ramps, so you are left only with the leaves. Use the bulbs for a different purpose (they are great pickled!).
Step 2
Cook your ramps in salted, boiling water for 30 seconds, until bright green. Instantly transfer to a salted ice bath to abruptly stop the cooking process, and then pat dry.
Step 3
In a food processor, combine the blanched ramps, sunflower seeds, grated parmigiana reggiano, lemon zest, and a big pinch of salt and pepper. Blitz until finely chopped. With the processor running, add your oil until you get a slightly loose, pesto consistency. Add lemon juice, salt, and pepper to taste.
Step 4
Transfer to a container and refrigerate until ready to use.
