Ramp Pesto 

Ramps pop up in grocery stores in the Spring for a short window of time- they are delightful! I think this recipe gives you a lot of bang for your buck!

RAMP PESTO

One bunch of ramps

1/2 cup pistachios

1/2 cup grated pecorino Romano

1/3 cup olive oil (or more if too dry)

Sea salt

Pepper

Juice of half a lemon

Wash and trim the ends of your ramps. Cut in half and add to food processor. cut off the leaves of the ramps. Add the pistachios and pulse a few times. Then add the cheese, a few grinds of pepper and a pinch of salt, pulse a few more times. Remove the cover of the feed tube of your food processor and slow stream in the olive oil until you reach desired consistency. Add juice of half a lemon and quick pulse again. Check if more salt or pepper are needed and you’re done!

Top your favorite pasta (or zoodles), spread on toast with eggs or stir into soup- even stir into salad dressing!


Sent from my iPhone

2 Comments

  • Ann Wylie

    Now I know what ramps are, and what to do with them. Who knew I had such a food growing in my yard. Ann

    On Tue, May 2, 2017 at 3:03 PM, A MODERN HOUSEWIFE wrote:

    > A MODERN HOUSEWIFE posted: “Ramps pop up in grocery stores in the Spring > for a short window of time- they are delightful! I think this recipe gives > you a lot of bang for your buck! RAMP PESTO One bunch of ramps 1/2 cup > pistachios 1/2 cup grated pecorino Romano 1/3 cup oli” >

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