Ramp Pesto

By CheeseDiva

Ingredients

• 2 tablespoons unsalted butter
• 6 oz (170 g) ramps – root ends trimmed, stalks and leaves cut in 1/4″ slices (2 1/2 cups)
• 1/4 teaspoon finely grated lemon zest (use a microplane grater)
• 1 tablespoon fresh lemon juice
• 2 tablespoons pine nuts
• 1/3 cup finely grated Reggiano Parmesan
• 1/2 teaspoon sea salt
• 1/3 cup extra virgin olive oil

Preparation

Step 1

Heat a large heavy-bottomed frying pan over medium-high heat and add the butter. As soon as the butter has melted, add the ramps. Stir well and sauté for 2 to 3 minutes until the ramps are wilted and have turned a shade darker, stirring from time to time. Transfer to a bowl and let cool to room temperature. Place the sautéed ramps in the bowl of a food processor. Add the lemon zest, lemon juice, pine nuts, Parmesan, salt and olive oil and process for about 1 to 2 minutes until the mixture forms a creamy paste, scraping the sides of the bowl once or twice. Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.