Pesto With Wild Ramps

Wild ramps are a true springtime treat.  Just the sight of them sprouting up through the leaves on the forest floor reminds you that spring really is on the way.  Here, wild ramp leaves lend their unique, pungent flavor and bright green color this delicious and versatile pesto.

Ramp Leaves

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Pesto With Wild Ramps
Of all the ways to make pesto, this is our hands-down favorite.  Wild ramp leaves lend a pungent, grassy, garlicky flavor, and fresh green color. Pistachios and parmesan make it rich and buttery. It's perfect on toasted bread, blended into pasta or risotto, as the base for white pizza, or (my personal favorite) straight out of the jar. Freeze any leftovers in ice cube trays, then put the cubes in a freezer bag for later use.
  • 1/4 pound bunch Fresh Wild Ramps
  • 1/2 cup Pistachios
  • 1/2 cup Fresh Grated Parmesan
  • 1/2 cup Olive Oil
  • Fresh Lemon Juice, To Taste
  • Kosher or Sea Salt, To Taste
  • Fresh Ground Pepper, To Taste
1. Cut the leaves from the ramps just where they split from the stem, chop roughly and add to a food processor. Save the bulbs for cooking, pickling or planting.2. Add the pistachios and parmesan, a squeeze of lemon juice, a healthy pinch of salt, some pepper, and pulse the food processor a couple times.3. Turn the food processor on and slowly pour in the olive oil. You may need to stop periodically to scrape down the sides of the bowl. Blend to the consistency you like.4. Taste and then season to your liking with additional salt, pepper or lemon juice.
Prep time: Cook time: Total time: Yield: 4 to 6 servings

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