Spinach and Ramp Pesto

We love getting our CSA box and finding new vegetables to try. This week’s spring box came with ramps and spinach which inspired this easy, gorgeous fresh pesto that only took 10 minutes to make. We paired this pesto with grilled chicken and melty cheese to make the most delicious spring panini, but this could be used in a number of ways – in pasta, spread on toast, dolloped on tomato soup – the possibilities are endless!

Makes about 1 cup of pesto | vegan, vegetarian, gluten-free

  • 2 cups baby spinach
  • 6-8 ramps, bulb chopped off
  • 1/2 cup raw cashews
  • 1/4 cup olive oil
  • 1/2 large lemon, juiced (or 1 whole small lemon)
  • 1/2 tsp salt
  • Black pepper

Place all ingredients in a large bowl and use a hand blender to combine (or use a regular blender). If too thick, add olive oil 1 tbsp at a time. Store unused pesto in the refrigerator.

To make my pesto chicken panini, take 1/2 breast grilled chicken and mix with 1/4 cup pesto. Place on a slice of panini bread and top with thinly sliced red onions, spinach leaves and 2 slices of cheddar cheese, finishing with other slice of bread. Press in a panini press until melty and crisp!

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