Ramp Pesto

Description :

This quick sauce highlights the garlicky onion flavor of ramps and goes with pasta, vegetables, and more.

Ingredient :

  • ¼ cup pine nuts

  • 2 bunches ramps (about 10 ounces)

  • 2 cloves garlic

  • ½ cup olive oil

  • Kosher salt

Direction :

  1. Bring a medium pot of water to a boil. Fill a medium bowl with ice and water.

  2. Toast pine nuts in a small skillet over medium, stirring frequently, until golden, 5 minutes (you can also toast them in a 350°F oven for 10 minutes). Transfer nuts to the bowl of a food processor to cool.

  3. Cut ramps to separate leaves from bulbs; reserve bulbs for another use. Blanch ramp leaves in boiling water for 15 seconds. Using tongs, transfer ramp leaves to ice bath and reserve until completely chilled, about 1 minute.

  4. Place ramp leaves in bowl of a food processor. Add garlic, and pulse until blended, scraping down sides of bowl as needed, 5 pulses. With the machine running, slowly pour in olive oil, and puree until almost smooth. Season with salt and store in an airtight container in refrigerator up to 5 days.

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