Ramp Pesto

Sweet and garlicky and so springy!

Ramp pesto

Time: 30 mins | Difficulty: 1/5 | Yield: About a cup of pesto

You can make pesto from so many things. May I suggest that one of them be ramps?? They create a pesto that’s sweeter than you’d expect, but still has a full, garlicky flavor. I like to blanch the ramps before blending them—it helps keep the bright green color for longer, and also takes away a little bit of the acridness you can get from raw alliums. If you prefer to leave out the parmesan, you can, but you’ll probably want to add some more olive oil and salt, if so, to make up for the flavor and the extra creaminess. Use this pesto in pasta, in sandwiches, or just dolloped on some cheese… whatever your heart desires!!

Ramps and pine nuts: a match made in heaven

Ingredients/tools:

• A handful of ramps (about a cup or so)

• 1/2 cup pine nuts

• 1/8 cup of parmesan

• Lemon juice

• Olive oil

• Salt, pepper

• A small blender

Method:

1. Set a pot of water to boil, set up another bowl of water with ice (this is for blanching the ramps).

2. Toast the pine nuts in a pan until lightly browned, about 3 minutes. Set aside to cool.

3. Clean the ramps well, and chop off the roots (not the entirety of the white bulbs, but just the roots). Scrape off any film from the bulbs.

4. Blanch the ramps: drop the ramps into the boiling water for about a minute. Then take them out, and immediately plunge them into the bowl of ice water to stop the cooking.

5. Transfer the ramps to a towel, and dry them well.

6. Add your ingredients to the blender: ramps, pine nuts, parmesan, and a splash of lemon juice (you’ll want about a tablespoon, but adjust to your taste). Blitz it all once or twice.

7. Add in the olive oil at a slow pace, letting it fully incorporate with the other ingredients before adding more. Be sure to scrape down the sides as you go, and taste it continually! Add more lemon juice, salt, or pepper to your liking.

Want more ramp recipes? Check them out here!

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