Spring Ramp Pesto
After foraging responsibly for your spring ramps, use them to make a versatile, delicious pesto.
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Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Spoon
- Airtight container
- Refrigerator
Ingredients
- 2 large handfuls of ramps ~8oz
- 2 tablespoons Parmesan cheese (or 2 tbsp nutritional yeast for vegan)
- 3 cloves garlic
- 1 teaspoon salt
- teaspoon pepper, or to taste
- ½ cup extra virgin olive oil
- Juice of half of a lemon
- ½ cup raw cashews
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