After class on Friday (deep-frying, oy), a few of us wandered over to the Union Square Greenmarket. My mission? Ramps. Also known as wild leeks, ramps have a very short growing season (only weeks here in the Northeast). With a strong onion-garlic flavor, these slim stalks pack a punch. Compound ramp butter is a common preparation, delicious slathered on grilled meats, bread or thrown into pasta or risotto. I stumbled across this recipe for ramp pesto – bingo! Try subbing this pesto for your usual spread on sandwiches or as a nice complement to grilled vegetables.
Wild Ramp Walnut Pesto
- 1 bunch of ramps
- 1/2 cup toasted walnuts
- 1/3 cup olive oil
- 1/2 cup grated parmigiano reggiano cheese
- sea salt
- black pepper
- juice of 1/2 lemon
- Chop the ramps and walnuts just a bit and put them in your food processor.
- Add cheese, lemon juice, salt and pepper and pulse to combine.
- Process on low speed while slowly adding the olive oil. Taste and adjust seasoning.