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Epicurious
Bon Appétit

Ramp and Walnut Pistou

By Alison Roman
Image may contain Plant Food Produce Vegetable Lentil and Bean
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

  1. 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.

  2. 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
TagsSauceCondimentRampsOnionRoot VegetableVegetableWalnutNutDairy FreeGluten FreeVegetarianVeganQuickEasy5 Ingredients or FewerCast Iron SkilletSpringBon Appétit

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