Ramp Pesto
Spring is coming and I have ramps on the brain. Here is a simple recipe for the ramp foragers out there.
Equipment
- Food Processor
Ingredients
- 2 Bunches Ramps Cleaned and roots removed
- 3/4 Cup Olive Oil
- 1/4 Cup Pine Nuts Increase if desired
- 1/4 Cup Grated Parmesan Cheese
- Salt and Pepper to Taste
Instructions
- Pulse ramps and pine nuts in food processor.
- Add olive oil to desired consistency.
- Add parmesan cheese and pulse just until blended.
- Salt and Pepper to taste.
Notes
Makes a great sandwich spread or dip. This also works well with pasta much the same way as basil pesto. Can be frozen up to 6 months.