Wild Ramp Pesto
Created by Stone & Thistle Farmsstoneandthistlefarm.com
Course: Condiments & Sauces
Season(s): Spring, Summer
Ingredients
- 10 ramps, roughly chopped
- 1/3 cup olive oil
- 1/4 cup toasted pine nuts
- 1/2 teaspoon kosher salt
- 1 ounce grated Parmesan or Romano cheese
- black pepper to taste
- 2 tablespoons fresh lemon juice
Instructions
When you clean the ramps, take off the very end of the root and wash them carefully. Use the whole plant (leaves and bulb) in your pesto. Place the ramps and pine nuts in the bowl of a food processor. Add olive oil. Process until it is a paste, or until it is the desired consistency. Transfer to a bowl and stir in the cheese, butter and salt and pepper.
If using as a pasta sauce, add a ladle of the cooking water to the paste and stir.How do you #eatdowntoearth?
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