Strawberry Top Pesto

1. 1

   Remove rind from cheese and cut in 1/4-inch blocks.

2. 2

   Combine parsley, ramps, strawberry tops, cheese blocks, cayenne, and black walnuts and grind through a meat grinder with the smallest possible die setting.

3. 3

   Thoroughly mix ground ingredients in a metal mixing bowl and combine with olive oil and salt.

4. 4

   Reserve pesto in plastic containers and store in refrigerator or freezer depending on desired shelf life. It keeps for one week in the refrigerator or one year in the freezer.

* Per serving · 4 servings · Values may vary.

No additional tips available.