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Kitchen Notebook

April 12, 2017

Ramp Pesto Flatbread

20 Mins

  • 1 Tomato, sliced thin
  • 1 sprig Oregano, stem removed and minced
  • ¼ cup Walnuts roughly chopped
  • ½ bunch Ramps
  • ¼ cup + 2 Tbs. Olive Oil
  • 1 Tbs. Balsamic Vinegar
  • Salt & Pepper to taste
  • Flatbread (we used Pizza Bianca from Grandaisy Bakery)

Preheat oven to 350 degrees.

make the ramp pesto. Cut the roots off your ramps. While holding a paper towel, grab the bottom white part of the ramp and gently strip away the dirty outer layer. Give the ramps a good wash, and chop fine. In a food processor puree the ramps with the walnuts. Add just enough olive oil to make a smooth paste and season with salt and pepper.

Spread ramp pesto evenly over flat bread, leaving a crust. Layer on sliced tomatoes and cook in the oven for about 10 minutes.

Toss together the frisee 2 Tbs. olive oil, balsamic vinegar and salt and pepper to taste. Remove flat bread from oven and top with frisee salad. Garnish with fresh oregano.

20 Mins Dinner flatbread Pesto Ramps spring veg vegan vegetarian

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20 Mins Dinner flatbread Pesto Ramps spring veg vegan vegetarian

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