Spring is here. The market is filled with greens and pinks and light yellows. I can smell lilac, and a hint of spring onions as I walk through the stalls. It's joyous after months of bundling up and root vegetables at every meal.
Ramps are trending hard right now. They are somewhere between a leek and spring garlic. Their strong flavor make them an excellent base for pesto. They have a fairly short season and are usually hand foraged so enjoy them while you can.
Springy Ramp Pesto
This pesto is light on the garlic and heavier on the lemon, perfect in a Springy pasta or on a pizza or flatbread.
One bunch ramps, loosely chopped (about 2 cups)
1/2 cup unsalted cashews
1/2 cup pine nuts
1/4 cup parmesan
1/4 cup olive oil
1/2 lemon, squeezed
1 clove garlic
salt and pepper to taste
- Toast nuts in a saucepan on medium heat, moving frequently, for about 2-4 minutes until lightly golden. Set aside
- Place nuts, olive oil, cheese, ramps, lemon juice and garlic into a food processor. Pulse in bursts until smooth. You may need to use a spatula to move the mixture around a few times so there are no big chunks in your pesto. Add salt and pepper to taste and pulse once more.
- Spoon pesto into a jar with a tight lid. Add a thin layer of olive oil to the top to prevent browning. Refrigerate and use within a week.