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RECIPE: Ramp pesto
Perhaps you've heard? IT'S RAMP SEASON!
RECIPE: Ramp pesto
Perhaps you've heard? IT'S RAMP SEASON! Cue the cheers (from lovers of the wild onion's garlicky flavor) and jeers (from jaded "foodies" and preservationists who insist foragers are committing allium genocide across the country). Should you fall into the latter category, I suggest you stop reading, because I'm about to drop word on one of the most delicious ways to execute some rampage.
Though pesto is traditionally thought of as a basil-based condiment, it's really a catch-all term, evidenced by its simple translation: paste. Making ramp pesto is as easy as subbing in ramp tops (blanched or raw, depending how strong you want the flavor) for herbs. You can also do a mix of ramp tops and herbs, which brings a good balance of hot and sweet. The type of nut is up to you; I actually used sesame seeds last week, which created a nice effect. Olive oil. Cheese. A touch of red pepper. Lemon zest. Done.
Ramp Pesto (makes 1 cup)
Go Get This:
- 6 ramps, tops only
- 1/4 cup mixed almonds and pine nuts
- 1/4 cup basil leaves
- 1/4 cup grated [armigiano (also good with pecorino)
- 3/4 cup olive oil
- Zest of half lemon
- Red pepper to taste
- Black pepper to taste
- Pinch salt
Now Do This:
Lightly toast the nuts over low heat. Cool.
In a food processor, combine nuts with ramp tops, basil, cheese and lemon zest and pulse to combine.
While processor is running, stream in olive oil a little at a time until reaching desired consistency. I like my pesto on the thicker side so it spreads nicely on bread and melts into warm pasta. Remember that you can always add more oil, but you can't take it out.
4. Season with red and black pepper and salt to taste.
5. Use immediately or freeze.
Hey AE, might be a stupid question but do you actually forage for your ramps? Or any ideas where to source them in Philly?— jreyes- I'm not so much the foraging type. I get them through Green Aisle, which gets them through foragers. Check out locavorey markets or the produce people in RTM. Or persuade a chef to sell you some.— AdamErace
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