You may also like
Categories:
ramp leaves parsley garlic red pepper lemon olive oil freshly grated Parmesan cheese sunflower seeds salt
Viewed: 39 - Published at: 7 years agoIngredients
- 2 cups ramp leaves
- 1 cup parsley
- 2 cloves garlic, peeled and smashed
- Dash of red pepper flakes
- 1 lemon, juiced
- 1/3 cup olive oil
- 1/4 cup freshly grated Parmesan cheese
- 1/4 cup sunflower seeds
- Salt and pepper to taste
Method
- Put all the ingredients in a food processor and blend until smooth. Let the pesto sit in the fridge for a couple of hours so the flavors can meld before serving.