Ramp and Walnut Pistou
Photo by Ted Cavanaugh
Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.
Recipe information
Yield
Makes about 1 1/2 cups
Ingredients
1/4 cup walnuts
1 bunch ramps (about 6 ounces), trimmed
1/2 cup olive oil
1 tablespoon white wine vinegar
Kosher salt, freshly ground pepper
Preparation
Step 1
Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool. Coarsely chop; place in a medium bowl.
Step 2
Heat a dry medium cast-iron skillet over high. Add ramps and cook, turning occasionally, until bulbs and greens are evenly charred. Remove from skillet and let cool. Coarsely chop and add to bowl with walnuts. Add oil and vinegar and toss to coat; season with salt and pepper.
Do Ahead
Step 3
Pistou (without vinegar) can be made 2 days ahead. Cover and chill. Add vinegar just before serving.
Nutrition Per Serving
For 4 servings (6 Tbsp. per serving): Calories (kcal) 310 Fat (g) 32 Saturated Fat (g) 4 Cholesterol (mg) 0 Carbohydrates (g) 7 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 2 Sodium (mg) 0
Recipe notes
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