Wild Ramp Pesto From The Vegetable Butcher
"Ramps give this pesto a bold garlic-meets-onion flavor," says Cara Mangini, author of The Vegetable Butcher, from which this recipe appears.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cleanplates.com.
Ingredients
- 1 bunch (about 10 ramps or 1/2 pound) coarsely chopped ramps
- 1/2 cup toasted walnuts or pecans
- 1/2 cup freshly grated Parmesan, Pecorino Romano, or Asiago cheese,
- 1 teaspoon of the lemon juice
- 1/4 teaspoon of salt
- 1/8 teaspoon of pepper
- 2 tablespoons extra-virgin olive oil or walnut oil
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