Ramp Pesto

By Saralyn Tartaglia


INGREDIENTS

  • ¼ cup nuts or sunflower seeds
  • 2 bunches ramps (about 10 ounces)
  • 2 cloves garlic
  • ½ cup olive oil
  • Pinch of salt

RECIPE

  1. Bring a medium pot of water to a boil. Fill a medium bowl with ice water and set aside.
  2. Toast the nuts or seeds in a small skillet over medium heat, stirring frequently, until golden (about 5 minutes).
  3. Alternatively, toast them in a 350°F oven for 10 minutes.
  4. Transfer to a plate to cool, or place directly into a food processor or blender.
  5. Cut the ramps to separate the leaves from the bulbs. (Save the bulbs for another use.)
  6. Blanch ramp leaves in the boiling water for 15 seconds.
  7. Using tongs, transfer the leaves to the ice bath and chill completely, about 1 minute.
  8. Place the chilled ramp leaves into a blender or food processor with the garlic and toasted nuts/seeds. Pulse about 5 times, scraping down the sides as needed.
  9. Add olive oil and blend on low to medium speed until nearly smooth.
  10. Taste and season with a pinch of salt. (Salt level may vary depending on the type of nuts or seeds used.)

 

No blender or food processor? Finely chop all ingredients by hand and whisk together vigorously until combined and cohesive.

 

Serving Suggestions:
Spoon over pasta, roasted potatoes, beans, or your favorite vegetables.