Springtime is the season for many epicurean treasures. Ramps are wild leeks that are native to the Appalachian Mountains. Wild ramps are a favorite of mine, and after you try this simple recipe, it is sure to become one of yours as well.
Using wild ramps to make a pesto is an amazing way to dazzle any recipe. Spunky and bright, this pesto is creamy, despite the small amount of olive oil and parmesan cheese. A slight sweetness can be detected by the combination of fresh ramps and pine nuts. Juice from half a lemon and salt heighten the flavors as all the ingredients come together to form an explosion of intense delight. Let this ramp pesto wow a sandwich, perk up pasta or to be eaten as is with grilled bread. This is sure to be one your favorite snappy casual condiments.
1 bunch of ramps
½ cup pine nuts
½ cup olive oil
½ cup grated parmigiano reggiano cheese
Juice from one half lemon
1.Wash and cut ramp leaves
2.Chop the ramps and pine nuts a bit. Place in food
3.Add cheese, salt and pepper. Use a fair amount of salt.
4.Pour the olive oil slowly. Process the ingredients until
they become creamy looking.
5.Taste and adjust seasonings as needed. Add juice from
6.Ready to enjoy. Refrigerate and use within a few days.