Ramps Pesto

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• 1/2 lb ramps with greens, washed and patted dry, root ends trimmed
• 3 tablespoons extra virgin olive oil
• 3/4 teaspoon kosher salt (to taste)
• 1 pinch black pepper, freshly ground
• 1 tablespoon pine nuts, toasted
• 1 tablespoon parmesan cheese, grated
• 1/2 teaspoon fresh lemon juice (to taste)

Recipe

• 1 cut the greens off of the ramps.
• 2 dice the bulbs into ¼-inch pieces.
• 3 bring a medium pot of salted water to a boil. have a bowl of ice water next to the stove. drop the greens into the boiling water and cook for 2 minutes. lift the greens out of the water with a strainer and plunge them immediately into the ice water. drain and squeeze dry. if they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
• 4 coarsely chop the greens and set aside.
• 5 heat 1 tablespoon of the oil in a small sauté pan over medium heat.
• 6 add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
• 7 stir together and cook until the bulbs are tender, about 5 minutes.
• 8 remove from heat.
• 9 cool to room temperature.
• 10 place the ramp greens and bulbs in the bowl of a food processor.
• 11 pulse a few times to chop them together, then process continuously for 1 minute.
• 12 stop the machine and scrape down the sides of the bowl.
• 13 process for 1 more minutes, or until the ramp mixture is very finely chopped.
• 14 add the pine nuts, parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
• 15 taste for seasoning, adding more salt and/or lemon juice as needed.
• 16 store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.