Author Notes
Pesto possibilities are endless! My version combines the unique garlicky flavor of ramps with the earthy tones of parsley. —onetinyspark
Ingredients
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2 cups
ramp leaves
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1 cup
parsley
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2
cloves garlic, peeled and smashed
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Dash of red pepper flakes
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1
lemon, juiced
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1/3 cup
olive oil
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1/4 cup
freshly grated Parmesan cheese
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1/4 cup
sunflower seeds
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Salt and pepper to taste
Directions
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Put all the ingredients in a food processor and blend until smooth. Let the pesto sit in the fridge for a couple of hours so the flavors can meld before serving.
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