Ramp pesto is simple yet its utterly stunning in flavor! If you are lucky enough to get your hand on some ramps this season this recipe is for you!

RAMP PESTO

1 bunch wild ramps, cleaned and ends trimmed off

1/2 cup toasted pine nuts

1/2 cup Parmigiano reggiano cheese

1/3 cup extra virgin olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Instructions:

Gently rough chop the ramp leaves and bulb, then place them in a bowl of a food processor. Add the toasted pine nuts and cheese. Gently pulse a couple times. Then add the olive oil while continuing to pulse until the pesto comes together to form a paste. The add the salt and pepper and pulse a few times to combine. Then serve.

Can keep in an air tight container in the refrigerator for up to 3-4 days.