Ramp Pesto

Ingredients: 

• 2 bunches ramps, washed, trimmed, and roughly chopped
• 1/4 cup Italian parsley
• 1/4 cup pinenuts, toasted
• 1/4 cup grated Asiago cheese
• 1/4 lemon juice1/4 cup extra-virgin olive oil, plus more if more needed
• salt and pepper to taste
   

Directions:
1. In a food processor, mix together ramps, parsley, pine nuts, cheese, and lemon juice until you get a chunky puree.
2. With a machine running, add olive oil in a slow stream, until mixture is smooth; add more oil if necessary. Season with salt and pepper.
3. Store covered in the refrigerator. Makes about 1 cup.