Ramp Pesto

James loves to go foraging, so he strategically took us on a “nature walk” where we might come across ramps. I always thought ramps were overhyped until I foraged my own. You appreciate them more when you have to dig them up and clean them yourself 😁

I had an unforgettable ramp pesto pasta at Lilia in Brooklyn a few years ago. It was mid-May, nearing the end of ramp season, and Chef Missy Robbins offered us some of her small stash of ramp pesto still remaining. It was perfection!

This isn’t Lilia’s recipe, but I found a Missy Robbins’ ramp pesto recipe from 2013 and adapted it using ingredients I had at home. It brought back all the memories of that delicious dinner!

Homemade Ramp Pesto Pasta!

Makes 1 quart

INGREDIENTS:

• ¾ lb ramp greens

• ½ cup skin on almonds, toasted

• ½ cup pecorino romano cheese

• ½ cup parmigiano Reggiano

• ¼ cup olive oil

• Salt

Bring a large pot of water to boil and add salt. Prepare a large bowl of ice water on the side. Blanch the ramps greens in the boiling water until just wilted (you may have to do this in . Shock in ice water.

Put blanched ramp tops with a little bit of the blanching water in food processor and process until finely chopped. With food processor still running, add olive oil. Add almonds and cheese to food processor until everything is finely chopped. It will be thick. Season to taste with salt.

When serving, add some olive oil to loosen the pesto up.

Pesto will keep in refrigerator up to 3 weeks. It can also be frozen.