Wild Ramp Pesto

  • 12-15 ramps, washed
  • 3/4 cup pine nuts, toasted
  • 3/4 cup grated parmesan cheese
  • 1/2-1 lemon, juiced
  • 1/2-3/4 cup olive oil
  • Salt and pepper, to taste

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!