Wild Ramp Pesto
May 5, 2012
by Shannon Hepburn
| Wild Ramp Pesto | Print |
Author: Closet Cooking
Ingredients
- (1/2 cup ramps, roughly chopped (yes, chop the whole thing - bulbs & leaves)
- ½ cup basil
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- ¼ cup pine nuts, toasted
- ¼ cup parmigiano reggiano
Instructions
- Place all ingredients in a food processor and puree until smooth. Season to taste with salt and pepper.
- Makes 1 cup
Also, check out “Ten Ways With Pesto” for imaginative pesto ideas!