Wild Ramp Pesto
D'Artagnan chef bio | Yield: make about 1 1/2 cups
Try our ramp pesto for springtime meals, and extend the wild leek's short season by freezing pesto in an ice cube tray and storing in an airtight freezer bag.
- ½ lb Wild Ramps, cleaned well, bulb ends trimmed
- ½ cup toasted walnuts or pinenuts
- ½ cup grated Parmesan cheese
- Fresh lemon juice
- Olive oil, as needed
- Salt and freshly ground black pepper
- Separate the ramp leaves from the stalks/bulbs and rough chop. Bring a medium saucepan of salted water to just a boil. Blanch the ramp leaves until softened and dark, about 30-40 seconds; remove with a slotted spoon and add to the bowl of a food processor.
- Rough chop the ramp stalks/bulbs; add them to the food processor along with the walnuts, cheese, and a squeeze of lemon juice. Pulse until finely chopped, then with processor running, add enough olive oil so the mixture comes together and reaches the consistency of pesto. Season to taste with salt and pepper.
- Pesto can be stored with a ¼” of olive oil on top, in a jar in the refrigerator for up to a week, or frozen for 6 months.