Ramp and Basil Pistou

Last weekend was a blast. My wife and I (more so my wife) planted the vegetable and herb garden, and got all of our planting done. Not only that, but I was able to venture off and go on my first foraging adventure. I had signed up to go foraging for morel mushrooms with Braise restaurant some time ago, and I was really stoked to learn about mushrooms, and foraging in general. I was lucky enough to find three morels that weekend morning, along with a bunch of ramps, and violets. I donated the morels to the chef as he prepared a lunch after the hunt, but I did keep the ramps to be used in in pistou.

Ramp and Basil Pistou

Pistou is much like a pesto, however pine nuts are not used, and well, I’m a big fan of that. I actually prefer a pistou over a pesto as I like it’s texture much better. Pistou’s can be used in salads, sandwiches, or pastas to name a few, and they can also be made with a variety of herbs, not just basil.

Let’s get started.

  • 1 cup ramp leaves, loosely packed
  • 1 cup of fresh Italian basil, leaves only
  • 3 cloves garlic
  • ~ 1 cup olive oil
  • 1/4 cup grated parmesan cheese
  • 1 tsp salt

Add the garlic, herbs, cheese, and salt to a food processor. Turn on and slowly start drizzling in the olive oil. Store in a sealed container until you are ready to use.

How to make pistou

I used mine in a simple pasta dish by adding about 1/2 cup to one pound of cooked penne pasta. It was super awesome, and simple. Who doesn’t love that right?

Ramps and Morel Mushrooms

The result is a sauce that had that subtle hint of onion and garlic, along with that great basil.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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