Ramp Pesto

Ingredients

• 4 ounces ramps – trim roots, wash well, separate leaves from bulbs
• 0.5 cup walnuts
• 0.5 cup Parmigiano-Reggiano – finely grated
• 0.75 cup extra-virgin olive oil
• 0.5 tsp lemon zest – finely grated
• 1 tbsp lemon juice – freshly squeezed
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground

Instructions

1. Prepare the ramps: trim off roots, rinse thoroughly to remove grit, and separate the leaves from the white bulbs and tender stems.
2. Toast the walnuts in a dry skillet over medium heat, stirring, until fragrant and a shade darker, 4–5 minutes. Transfer to a plate to cool.
3. Bring a pot of well-salted water to a boil. Add the ramp leaves and blanch just until bright green and wilted, 10–15 seconds. Drain immediately, spread on towels to cool quickly, and squeeze very dry.
4. In a food processor, combine the cooled walnuts and the Parmigiano-Reggiano. Pulse until finely ground.
5. Add the ramp bulbs and half of the blanched leaves. Pulse until finely chopped.
6. Add the remaining ramp leaves. With the machine running, drizzle in the olive oil in a thin, steady stream until the mixture is emulsified and spreadable, 30–60 seconds.
7. Add the lemon zest, lemon juice, kosher salt, and black pepper. Pulse just to combine, then taste and adjust seasoning. Use immediately or transfer to a jar, smoothing the top and covering with a thin film of olive oil to prevent browning.