@thestrongcook: How to Make Wild Garlic Pesto 🍃🌱 (Ramp Pesto) - BASICS WITH BEN FULL RECIPE BELOW ⬇️ INGREDIENTS: - 2L fresh ramp leaves (loosely packed) - 1L fresh basil leaves (loosely packed) (Contrary to what I said in the video, I still like to add a little bit of basil to my ramp pesto! However, you can still do 100% ramps get an excellent result, just replace the basil leaves for more ramp leaves in this recipe) - 75g freshly grated Parmesan cheese - 1/2 cup pine nuts - 1/2 cup olive oil + more as needed - 1 lemon - 1 clove garlic - freshly cracked black pepper (to taste) - salt (to taste) INSTRUCTIONS: 1. Blanch your ramps (and basil, if using) for 5-10s in heavily salted boiling water, then immediately shock in ice water. Once cooled, squeeze as much water out of your leaves as possible. 2. Toast your pine nuts over medium heat until they’re slightly golden. 3. Add blanched/squeezed greens, toasted pine nuts, 1/2 cup olive oil, 1 clove grated garlic, grated Parmesan, zest + juice from 1 lemon to a blender, and blend until smooth. Add more olive oil as needed while blending until the pesto is smooth & creamy. If your blender (and pesto) starts getting too warm, add an ice cube or two to cool it down. 4. Season your pesto with salt, and freshly cracked black pepper to taste. Enjoy! NOTE: This recipe works for many leafy greens & herbs! Arugula, kale, spinach, mint, parsley… you can play around with different combinations depending on what’s in season, and this process will always yield a great result! #pesto #ramps #wildgarlic #homecooking #Recipe

Ben Maxwell

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Region: CA

Tuesday 12 May 2026 18:02:15 GMT