Grilled Zucchini with Smoked Ramp Pesto
Perfectly charred zucchini meets a unique pesto made from ramps, offering a delicious and healthy side dish or appetizer that's sure to impress.
Ingredients
For the Squash:
- 1lb baby zucchini
- Extra virgin olive oil, for drizzling
- Sea salt
For Ramp Pesto:
- 1lb ramps, whites and leaves (or other wild onion)
- 1/4 cup walnuts toasted
- 3 tbsp parmesan cheese, grated
- 1/2 – 3/4 cup extra virgin olive oil
- 1 tbsp lemon juice, freshly squeezed
- Salt to taste
Directions
For the Squash:
- Pre-heat grill over medium
- Slice zucchini in half length-wise
- Drizzle with extra virgin olive oil to lightly coat
- Season with sea salt
- Place sliced zucchini cut side down and cook for 1 minute
- Turn over each zucchini and cook on the other side for 1-2 minutes
- Remove from heat and place on a platter
- Drizzle with Smoked Ramp pesto (or any of your favorite pesto recipes) and serve
For the Smoked Ramp Pesto:
- Wash and clean ramps of any dirt and debris
- Drizzle ramps with olive oil to coat
- Place ramps in a smoker or on the grill for 3-5 minutes
- Take ramps off of the smoker or grill and set aside to cool
- Toast chopped walnuts in a skillet on medium heat for 1-2 minutes until golden brown
- Add the walnuts, cheese and ramps, into a food processor and begin to blend
- Slowly drizzle in oil olive while blending until you reach the desired consistency
- Add salt, pepper, and lemon juice to taste
- Store in a jar in the refrigerator for up to a week. Freeze for up to two months
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