Spring Pesto
Ingredients
- 2 cups lightly packed basil
- 1 cup lightly packed arugula ⓘ
- 3 ramps ⓘ
- 1/4 cup blanched, toasted almonds
- 1/4 cup extra virgin olive oil (or more, depending on the desired consistency of your pesto) ⓘ
- 1/4 cup grated Parmigiano-Reggiano cheese ⓘ
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice ⓘ
- 1/4 teaspoon freshly ground nutmeg ⓘ
- Salt and pepper to taste ⓘ
Instructions
- Wash and dry the basil, arugula, and ramps and place into a food processor.
- Add the almonds, cheese, lemon juice, lemon zest, and nutmeg to the food processor.
- Add the olive oil, a little at a time, and process until the pesto has reached the desired consistency. If you prefer your pesto a little thinner, add a little more olive oil . Season with salt and pepper to taste.
- Serve with pasta or on top of crostini.
Nutrition & Diet Analysis (per serving)
309
kcal
15% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).