Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
| Servings | Prep Time |
| 4 servings | 20 minutes |
| Cook Time |
| 2 minutes |
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Recipe by Silvia Baldini—Pungent, fresh with a hint of garlic and loads of walnuts. This is the must do pesto in Spring when wild ramps are briefly abundant.
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Ingredients
- 1 bunch wild ramps, about 4 ounces
- coarse sea salt
- 1/2 cup walnuts, toasted
- 1/2 cup EVOO
- 1/2 cup pecorino cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons finely grated lemon zest
- salt and freshly ground pepper
Servings: servings
Instructions
- Clean ramps. Separate greens from bulbs. Blanch ramp greens in a large pot of boiling salted water until wilted, about 10 seconds. Using a slotted spoon r, transfer greens to a bowl of ice water; drain and squeeze out liquid.
- Coarsely chop ramp bulbs and stalks and walnuts in a food processor. Add ramp greens, olive oil, pecorino, parmesan and lemon zest; process to a coarse paste. Season with salt and pepper.
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