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!
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
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.