If you are lucky enough to have a way to get your hands on some Ramps, this Wild Ramp Pesto is a favorite of ours. This recipe is just a starting point. I always adjust it depending on my mood, and ingredients on hand.
This is great added to pasta, or any other dish you would use with a pesto.
I often freeze the pesto in small portion sizes so I can pull some out during the off season and enjoy it in a dish.
Wild Ramp Pesto
1/4 cup, plus 2 Tablespoons olive oil, divided
8 ounces ramps ( I only use the greens)
1/2 tsp lemon zest
1 Tablespoon fresh squeezed lemon juice
1/4 cup chopped walnuts
1/4 cup grated parmesan
1/2 tsp salt
In large skillet heat 2 Tablespoon olive oil. Add ramps, and saute until just wilted. Set aside to cool.
Add cooled ramps and remaining ingredients to food processor. Puree until almost smooth. Taste and adjust seasoning if necessary.