Wild Ramp Pesto

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May 2, 2017

Wild ramp pesto

This recipe is excerpted from The Vegetable Butcher, Workman Publishing, copyright 2016. The pesto will keep in an airtight container in the refrigerator, for up to 5 days, or in the freezer for up to 3 months.

Wild Ramp Pesto

SERVES

4

PREP TIME

05 min

COOK TIME

00 min

Ingredients

1 bunch (about 10 ramps or 1/2 pound) coarsely chopped ramps

1/2 cup toasted walnuts or pecans

1/2 cup freshly grated Parmesan, Pecorino Romano, or Asiago cheese,

1 teaspoon of the lemon juice

1/4 teaspoon of salt

1/8 teaspoon of pepper

2 tablespoons extra-virgin olive oil or walnut oil

Directions

Combine ramps, walnuts or pecans, grated cheese, lemon juice, salt, pepper and oil in a food processor or blender.

Puree to make a thick paste.

Continue blending, adding more oil as needed, until you reach your desired consistency.

Adjust the salt, pepper, and lemon juice to taste.

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