This is a quick, easy and versatile pesto that makes use of Springs most in demand and short lived vegetable - Ramps!I chose to leave the ramps raw in my pesto, which makes for a very pungent flavor. If you’d like to tone it down a bit, blanch the ramps for 30 seconds in boiling water and then immediately plunge them into a bowl of ice water.
This recipe contains leeks, walnuts, cheese (parmesan), garlic, lemons, lemons, salt, olive oil, black pepper
1 1/2 cups pesto servings
Prep time: 10 min
- 3 bunches ramps, cleaned and bulbs removed
- 1/2 cup walnuts, toasted
- 1/2 cup Parmigiano or Asiago cheese, grated
- 3 medium cloves garlic
- 2 teaspoons lemon zest
- juice from one lemon
- 1/3 to 1/2 cup extra virgin olive oil
- 1. In a food processor, place the ramps, walnuts, cheese, zest, lemon juice and a generous amount of salt and pepper and pulse until combined into a paste.
- 2. With the processor running, drizzle the oil from the top, starting with 1/3 of a cup. If the pesto looks thick, at the remaining olive oil, if it is a good consistency stop at 1/3 cup.
- 3. Taste and adjust seasoning if necessary.