Author Notes
Ramps are the quintessential spring food. Here, they are used in place of garlic to make a unique pesto. Lemon zest adds to the crisp, clear flavor and nutmeg provides a subtle woodsiness. If you don’t have access to ramps, swap them for a couple of cloves of garlic. I've gone a little sparingly on the olive oil; feel free to add more as desired. This pesto is fantastic when tossed with pasta or spread on top of crostini. —littleknitter
Ingredients
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2 cups
lightly packed basil
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1 cup
lightly packed arugula
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3
ramps
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1/4 cup
blanched, toasted almonds
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1/4 cup
extra virgin olive oil (or more, depending on the desired consistency of your pesto)
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1/4 cup
grated Parmigiano-Reggiano cheese
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1 tablespoon
lemon zest
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1 tablespoon
lemon juice
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1/4 teaspoon
freshly ground nutmeg
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Salt and pepper to taste
Directions
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Wash and dry the basil, arugula, and ramps and place into a food processor.
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Add the almonds, cheese, lemon juice, lemon zest, and nutmeg to the food processor.
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Add the olive oil, a little at a time, and process until the pesto has reached the desired consistency. If you prefer your pesto a little thinner, add a little more olive oil . Season with salt and pepper to taste.
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Serve with pasta or on top of crostini.
I’m a book conservator who also loves to bake. While very different disciplines, there’s chemistry and art in both and I approach each with that mindset.
Much to my mother's chagrin, my passion for cooking started early. At the age of 5, I was reading a picture book that described (in basic terms) how to make custard - just eggs, milk, and sugar! I waited until my mother went downstairs to put the laundry in the dryer, then promptly dumped an entire gallon of milk into a bowl and cracked two eggs into it. As I was staring into the bowl, contemplating the raw, runny yolks staring balefully back up at me, I was busted by my mother. Instead of going ballistic (ok, she went a little ballistic), she sighed and said "ok, let's use this to make tapioca," thus teaching me an important lesson in salvaging botched recipes
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