Wild Ramp Pesto

This is delicious smeared on toasted country bread or tossed with pasta.

April 14, 2015

2 bunches ramps, washed, trimmed, and roughly chopped
1/4 cup Italian parsley
1/4 cup pinenuts, toasted
1/4 cup grated Asiago cheese
1/4 lemon juice
1/4 cup extra-virgin olive oil, plus more if more needed
Salt and pepper to taste

1. In a food processor, mix together ramps, parsley, pine nuts, cheese, and lemon juice until you get a chunky puree.
2. With a machine running, add olive oil in a slow stream, until mixture is smooth; add more oil if necessary. Season with salt and pepper.
3. Store covered in the refrigerator. Makes about 1 cup.


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