Wild Ramp Pesto

• Vegetarian
• Gluten free

• Produce

  • 1 bunch Ramps
  • 1 Squirt of lemon

• Baking & Spices

  • 1 Pepper
  • 1 Sea salt

• Oils & Vinegars

  • 1/3 cup Olive oil

• Nuts & Seeds

  • 1/2 cup Walnuts, toasted

• Dairy

  • 1/2 cup Parmigiano-reggiano cheese, grated

Found on food52.com

Description

Ingredients

• 1 bunch of ramps
• 1/2 cup walnuts (toasted)
• 1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
• 1/2 cup grated parmigiano reggiano cheese
• sea salt
• pepper
• a squirt of lemon

Directions

• Wash and cut off the leaves of the ramps.
• Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think its plenty beautiful either way.
• Chop the ramps and walnuts just a bit and put them in your food processor.
• Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
• Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
• Taste for seasoning and add a good squirt of lemon.
• Use to top your favorite pasta, or grilled bread... and enjoy.