Wild Leek Pesto (ramps)

By exdircomp

Ingredients

• 1/2 cup wild leeks/ramps (roots trimmed and roughly chopped)
• 1/2 cup basil
• 1 tablespoon olive oil
• 1 teaspoon lemon zest
• 1/4 cup pine nuts (toasted)
• salt and pepper to taste
• 1/4 cup parmigiano reggiano

Details

Servings 2

Preparation

Step 1

Directions:
1. Place everything in a food processor and give it a whirl.

Serve over pasta