Easy Ramp Pesto
Wondering how to utilize the last of your ramps?
Recipe by Alix Baker (@alixmbaker)
1/2 cup Olive Oil
2 tbsp Water
1/2 cup Roasted Almonds, Unsalted
3/4 cup Pecorino, Grated
1 Lemon, Juiced
Kosher Salt + Fresh Ground Black Pepper
- In a medium pot, bring water to boil. Once the water is boiling, set an additional bowl of ice water to the side. Make sure both are seasoned with salt.
- Meanwhile, separate ramp leaves from bulbs, cutting where the green leaf meets the thin pink stem. Thinly slice 5-6 bulbs, setting aside the rest for another use (like pickling them!!).
- Once water is boiling, blanch the leaves: Carefully placing them in the water, swirl them around for about 30 seconds until tender, and then transfer them using tongs or a slotted spoon, to the ice bath to stop the cooking process. Once cool, drain the greens.
- Next, roughly chop the greens. Place them in a food processor or blender along with your sliced bulbs.
Keeping the food processor going, slowly add in both the water and the olive oil until fully incorporated. (Note: Try not to over-blend, as this can make the olive oil taste bitter or "tinny" ... no fun).
Add almonds and blend until they are finely chopped.
Add pecorino, lemon, salt and pepper. Blend another 10-15 seconds to combine, then taste and adjust seasoning.
Pesto will keep in the fridge for a 2-3 days, or freeze in an airtight container for up to six months.