OK, this is basically just Ramp Pesto, but I think adding the "Wild" makes it sounds a little more exciting. You can add a number of other greens to this recipe... I've tried basil (which didn't really work, for me), parsley (which made it a little milder) and arugula (which had a real snappy, spicy flavor). My friend Lola threw in a little spinach, but she's always trying to one-up me. So this is just the basic recipe... customize as you see fit. Also, use whatever nut you prefer. Some people love pine nuts, I tend to favor walnuts. Isn't this a great country? - saenyc —saenyc
Test Kitchen Notes
Fiery and bright, saenyc's pesto surprised us in a couple of ways: it's creamier than we expected it to be, despite a relatively small amount of olive oil and parmesan, and it has a lovely mild sweetness from the combination of the tender ramp bulbs and the walnuts. We added a fair amount of salt to balance and heighten the other flavors, and the juice of half a lemon. Amanda folded the pesto into some spaghetti with bacon and peas for dinner, with very happy results. - A&M —The Editors
bunch of ramps
olive oil (or 1/2 cup, you kind of have to eyeball it)
grated parmigiano reggiano cheese
a squirt of lemon
In This Recipe
Wash and cut off the leaves of the ramps.
Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.
Chop the ramps and walnuts just a bit and put them in your food processor.
Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
Taste for seasoning and add a good squirt of lemon.
Use to top your favorite pasta, or grilled bread... and enjoy.