Wild Ramp Pesto

By CheeseDiva

Ingredients

• 1 bunch of ramps
• 1/2 cup walnuts (toasted)
• 1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
• 1/2 cup grated parmigiano reggiano cheese
• sea salt
• pepper
• a squirt of lemon

Details

Adapted from food52.com

Preparation

Step 1

Wash and cut off the leaves of the ramps.

Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.

Chop the ramps and walnuts just a bit and put them in your food processor.

Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.

Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.

Taste for seasoning and add a good squirt of lemon.

Add a Recipe

Zwilling Madura Plus Nonstick Fry Pan

Some pasta-making myths, put to rest

Fry French Toast a Better Way

Add

Add

Add to Basket