Ramp Pesto

One of the joys of springs in the East, ramps are also known as wild leeks. Their onion-garlic flavor is fab in this tasty pesto. MORE + LESS -

Scaron

August 4, 2016

cup ramps (greens and white part), cut into 1 inch lengths

cup baby spinach

1/2

cup walnuts

tsp sea salt

2/3

cup olive oil

1/2

cup grated Parmesan cheese

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1

Add ramps, spinach, walnuts and salt to a food processor and process to a paste.
2

Add oil and process again.
3

Stir in Parmesan.
4

To use: Mix with pasta (it's great with cheese tortellini!) or spread on bread. Store in airtight containers in the fridge for up to a week. Or freeze for later use.