Ramp Pesto Crostini with Vegetables

This recipe was developed by the Seed + Season Sisters, Ellie and Donna. Ellie is a Registered Dietitian and Donna is a Behavioral Coach that teaches mindful eating techniques and mindfulness-based stress reduction. They believe that reaching any wellness goal starts with healing your relationship with food.

What you'll need:

  • 1 bunch of ramps (or scallions)
  • ½ cup walnuts (toasted)
  • ⅓ cup extra virgin olive oil 
  • ¼ cup grated parmigiano reggiano cheese
  • Sea salt and black pepper to taste 
  • Squeeze of lemon
  • 4 slices ROYO Sesame Bread, toasted 
  • ½ cup assorted vegetables (e.g. zucchini)

How to make:

  1. Roughly chop ramps and walnuts. Place in food processor along with cheese, salt and pepper. 
  2. Slowly pour in olive oil as you pulse ingredients in the food processor. Combine until smooth. 
  3. Taste for seasoning and add a squeeze of lemon. 
  4. Chop vegetables of choice to equal sizes.
  5. Toast ROYO and top with ramp pesto and vegetables. Add sprinkle of parmesan (optional).