It's a magical thing when ramps enter the farmers' market. If you've ever wondered what to do with these garlic-scented leaves and bulbs, look no further than a familiar Italian recipe: pesto.
- Serves: 12 persons
- 1(4 ounce) bunch ramps
- ¼cup walnuts, toasted
- ¼cup freshly grated Pecorino , or more to taste
- 1teaspoon freshly squeezed lemon juice
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ¼to 1/2 cup olive oil, divided; plus more as needed
Step 1Gather the ingredients.
Step 2In a food processor , combine the ramp leaves and bulbs, walnuts, pecorino, and lemon juice. Pulse until coarsely chopped.
Step 3With the food processor running, slowly pour in 1/4 cup of the olive oil for a thick paste-like pesto. For a thinner sauce-like pesto, slowly pour in the remaining 1/4 cup oil. Season to taste with salt and pepper.
Step 4Serve the ramp pesto tossed with hot pasta, stirred into mashed potatoes, mixed into a vinaigrette dressing, or as a cheeseboard accompaniment. Enjoy!