Ramps Pesto
Serves: Makes 8 oz. pesto
- 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
- To toast pine nuts, place them in a dry skillet over medium heat. Toss watching them carefully until lightly browned and fragrant.
- Combine ramp leaves, toasted pine nuts, salt and lemon juice in a food processor. Pulse to combine.
- While machine is running, pour in olive oil, scraping down the sides as necessary, until a smooth paste forms.
- Store pesto in the refrigerator until ready to use.
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/
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