This recipe makes about two cups of pesto. The ramp flavour won’t be very noticeable immediately, but after a couple of hours in the fridge, the flavours will meld together and the ramps will come through.
- 170g ramps, washed, roots trimmed
- 60g Parmigiano-Reggiano, grated
- 60g walnuts, toasted (about ⅔ of a cup)
- 1Tbsp lemon zest
- 2 cloves of garlic
- ¾ cups olive oil
- Salt, pepper, lemon juice to taste
- Bring a large pot of water to a boil, and in the meantime get an ice bath ready. Blanch the ramps and garlic for 30 seconds, in two batches. Scoop them out and toss them in the ice bath.
- Drain the ramps and garlic. Take the ramps and place them into a kitchen towel. Twist and squeeze the towel to get out as much of the water as possible. Chop the ramps coarsely.
- Toss all the ingredients into a food processor and process until a paste is formed. Season with, salt, pepper and lemon juice to taste. Add more olive oil if you find it too thick.
As mentioned before, the pesto will not taste very ramp-y until after it’s been refrigerated for a couple hours. It should keep for a couple of days, or you can put it into ice cube trays and freeze it for a couple of months. For more ramp ideas look here.