Recipes

Wash the ramps well under cool, running water, and trim away the roots from the bulbs. Cut the white parts away from the greens, and give them a rough chop. Sauté the whites in a few tablespoons of olive oil for 2-3 minutes to soften and mellow the flavor. Allow to cool. Add the ramp leaves, bulbs (and olive oil used to sauté them), nuts, and parmesan cheese to the bowl of a food processor. Add a squeeze of lemon and a pinch of salt and pepper. Pulse a few times, then blend while drizzling in olive oil, until the mixture takes on a pesto consistency. Stop and scrape down the sides of the food processor, and give the pesto a taste. Adjust the salt, pepper, and lemon juice as needed, and blend again, adding a bit more olive oil if necessary. This is wonderful tossed with pasta, spread on crusty bread, or even on a pizza. It also freezes well!