Ramp Pesto
Ah, ramps. These native, wild leeks blanket the forest floor of the eastern seaboard for a brief period each spring and I happily gobble up as many as I can buy or find. Ramps have a fascinating history (Grubstreet chronicles their history here), and have been consumed in the states for hundreds of years. Long considered a food of the poor, ramps now have a cult following - for better or for worse. But, like asparagus, I love ramps because they are one of the first crops of the season - a sure sign of spring and the harvest to follow.
Like scallions, chives and other green Alliums, ramps are incredibly versatile and can be prepared in a variety of ways: grilled with a little butter and some coarse salt, chopped up and folded into eggs, added to soups - the list goes on. Here, I've puréed them to make a bright, fresh pesto that pairs beautifully with pasta and can jazz up any sandwich. Since ramps can be a bit grimy, rinse them thoroughly then pat dry before using. And since ramp season is quite short, you may want to make this in batches and store some in the freezer for later.
Ramp Pesto
Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes
Ingredients
1 teaspoon + 4 tablespoons olive oil, divided
1/4 pound ramps, root ends trimmed and stalks and leaves roughly chopped
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 cup toasted walnuts or pine nuts
2 tablespoons cup finely grated Parmesan
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
Instructions
In a large sauté pan, heat the teaspoon of olive oil over medium-high heat.
When the oil is shimmering, add the ramps and sauté briefly until they are just wilted. Remove the pan from heat and let ramps cool.
When the the ramps are cooled, combine with remaining ingredients in the bowl of a food processor fitted with a blade. Process for a moment or two until the mixture is puréed, adding more olive oil - a little bit at a time - to help things along if necessary.
Adjust seasonings to taste. If not using right away, store in an airtight container; the pesto will keep in the fridge for a few days or can be frozen for a month.
