Ramp Pesto On Toast With Burrata and Peppadews | Oregonian Recipes
Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use...
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Ingredients
- 30 fresh mint leaves
- 1/2 cup shelled pistachios
- 6 ounces ramps, greens separated from the bulbs, roots trimmed
- 1/2 cup finely grated Pecorino-Romano cheese
- Finely grated zest of 1 lemon
- 1 teaspoon kosher (coarse) salt, plus more if needed
- 1/2 cup extra-virgin olive oil
- 1/2 lemon
- Four 3/4-inch thick slices country-style bread, toasted
- Extra-virgin olive oil, for the bread, plus extra for serving
- Flaky salt
- Peppadew peppers, thinly sliced, for serving
- 8 ounces burrata cheese
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