Ramp Pesto

Ingredients

• 1 tablespoon plus 1/2 cup extra virgin olive oil (approximately)
• 1 1/4 cup thinly sliced ramp bulbs and slender stems plus three cups of thinly sliced green ramp tops (Substitute 1 cup of arugula mixed with ¼ cup basil leaves if ramps not available)
• 1 cup grated or shredded Parmesan or Asiago cheese
• 1/3 cup slivered almonds, walnuts or pecans
• 2 tablespoons fresh basil or tarragon
• salt and white pepper to taste

Preparation

1. Blanch the ramps in just boiling water for 30 seconds. Remove and shock with cold water and ice. Squeeze to remove excess water.
2. Transfer to a food processor. Add the cheese, nuts, and tarragon or basil. Process until finely chopped. With machine running, gradually add 1/2 cup olive oil and puree until smooth. Season with salt and white pepper as needed.
3. Transfer pesto to a bowl. Can be made a day ahead and refrigerated. If making for future use, freeze in ice cube trays. Take out as needed throughout the year!