Ramp Pesto

This is delicious smeared on toasted country bread or tossed with pasta.

By Victoria von Biel

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Ramps make an excellent addition to your 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.

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