A couple of weeks ago I mused about making a Ramp Pesto. I posted this in the blog mainly so that I wouldn’t forget about it. Since that posting I keep getting lots and lots of hits from people searching for Ramp Pesto. Who knew?
So this weekend I made a foray to the Dane County Farmers Market and picked up some extra ramps, some green garlic, and some scallions and I decided to combine it all into a pesto sauce.
- 1 Bunch Ramps – bulbs and greens roughly chopped
- 1 Bunch Scallions – bulbs and greens roughly chopped
- 1 Bunch Green Garlic – bulbs and greens roughly chopped
- Olive Oil
- Grated Parmesan Cheese
- Pine Nuts
- Salt
Put ramps, garlic and scallions in a food processor and process until well chopped. Add olive oil as process or is running until near desired consistancy. Add cheese, pine nuts and salt and chop again. Add olive oil as needed.
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It looks great! But your instructions didn’t say – where does the cheese come into play?
Ooops, sorry about that. I add the cheese around the same time as the pine nuts, and then adjust the oil to get the right consistency again. I also go light on the salt until the cheese is just right, because parmesan cheese can be quite salty!
Mmm, pesto. I have to admit, though, even after 5 (?) years with our CSA, I still had to look up “ramps.” So not only do you get your first veggies almost a month ahead of us, you’re getting stuff we’ve never had.
Feeling a little envious here!
I’ve never eaten ramps before, but I keep seeing them at the Farmer’s Market. Thanks for the great recipe! Definitely something I will have to try.
Aine – by the time you get your box, ramps are long gone! Unfortunately the season is so short that if you blink, you miss it!
Just spent about 45 min. reading the site. First time I have done that. It is good. I did not know that you have so many receipts. Good job both of you. Will visit the site more often.
Guess Who!!!!!!