Wild Ramp Pesto

1. 1

   Wash and cut off the leaves of the ramps.

2. 2

   Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.

3. 3

   Chop the ramps and walnuts just a bit and put them in your food processor.

4. 4

   Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.

5. 5

   Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.

6. 6

   Taste for seasoning and add a good squirt of lemon.

7. 7

   Use to top your favorite pasta, or grilled bread... and enjoy.

* Per serving · 4 servings · Values may vary.

No additional tips available.