Ramps Pesto
Serves: Makes 8 oz. pesto
 
Ingredients
  • 3 cups well-packed, roughly chopped ramps leaves
  • ¼ cup lightly toasted pine nuts
  • Pinch kosher salt
  • 1 tsp. freshly squeezed lemon juice
  • ¼ cup extra-virgin olive oil
Instructions
  1. To toast pine nuts, place them in a dry skillet over medium heat. Toss watching them carefully until lightly browned and fragrant.
  2. Combine ramp leaves, toasted pine nuts, salt and lemon juice in a food processor. Pulse to combine.
  3. While machine is running, pour in olive oil, scraping down the sides as necessary, until a smooth paste forms.
  4. Store pesto in the refrigerator until ready to use.
Notes
The lemon juice helps to fix the vibrant green color.
Recipe by West of the Loop at https://www.westoftheloop.com/2014/05/14/ramps-two-ways/