In the kitchen: ramp pesto.

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Last week, after we stumbled across the treasure chest of springtime vegetables, Andrew made this pesto that we've been adding to just about every meal. Ramps certainly aren't your everyday ingredient (they're only available a few weeks out of the year, and not in all parts of the country, either), yet I love how simple and packed with flavor they are. I know, I know, not everyone is going to get excited about a little green stalk that tastes like a mix between onion and garlic, but we are those people that do. And I'm not ashamed to admit it. We first had them last year and made them for our families for Easter dinner, so now, ramps remind me of that gathering and of the beautiful springtime we had last year. 

This pesto (like all pesto, really) is fantastically easy to make, but it adds just enough bite to pasta or other vegetables. We've been sauteing green beans and shallots in just a bit of ramp pesto - a perfect side dish to your spring meal! 

Ramp Pesto, via Edible Madison. 
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2 cups ramps, rinsed, roots removed, and roughly chopped

1/2 cup grated Parmesan cheese

1/2 cup walnuts, roughly chopped

1/2 cup olive oil

Salt and black pepper

 

Add all ingredients except oil to food processor. Turn on the food processor and slowly add oil, scraping the sides of the bowl to make sure everything gets incorporated. Taste, adding salt and pepper as necessary. Pesto will keep in the fridge for about one week.  

PS: find more ramp dishes here and here - the pickled ramps are delicious!