I had a friend ask for the recipe for the ramp pesto I made, and I thought I’d share just in case you had some ramps to use up. I adapted my favorite basil pesto recipe for ramps and was quite pleased with it. Just remember, it’s very potent stuff!
2 cups ramp leaves, chopped
3 TBSP pine nuts + a dab of butter
2 ramp bulbs or 2 cloves garlic
1/2 tsp salt and a dash of pepper
3/4 cup grated Parmesan cheese
1/2- 2/3 cup olive oil
Toast the pine nuts in a small skillet with the dab of butter. Put all the ingredients except the olive oil in a food processor and pulse a few times. With the processor running, pour in the olive oil. I use just enough so that it comes together but there’s not excessive oil. This pesto can easily be frozen in ice cube trays (but not the ones you use for ice unless you want your ice to taste like pesto).