Ramp Pesto

By
0 Flares Facebook 0 Twitter 0 Google+ 0 Reddit 0 Pin It Share 0 Email -- Filament.io Made with Flare More Info'> 0 Flares ×

by Alica Ghio
from Local Food Rocks

It’s ramp season, for both skateboarders and local food foragers!  Ramps are wild leeks native to North America and can be found alongside running water.  They have a wonderful garlicky, oniony flavor and can be eaten raw or cooked.

We are happy to present The Mercurial’s first installment from Local Food Rocks – a recipe for ramp pesto.

by Alica Ghio
from Local Food Rocks

 


 

It’s ramp season, for both skateboarders and local food foragers!  Ramps are wild leeks native to North America and can be found alongside running water.  They have a wonderful garlicky, oniony flavor and can be eaten raw or cooked.

We are happy to present The Mercurial’s first installment from Local Food Rocks – a recipe for ramp pesto.

 

We love to grill. If there is even the slightest chance something is grillable, we’ll grill it. So it was with much pomp and circumstance (well, maybe just a clink of our pint glasses) that we christened our new grill.

On the menu was asparagus brushed with just olive oil, salt and pepper followed by polenta rounds grilled until just crispy on the outside, which we then topped with a ramp pesto. We threw on a couple of sausages to round things out. It was local deliciousness, plus no pots and pans to clean.

I made way too big a batch of the ramp pesto ,but never fear. Today I mixed the leftover pesto with some chopped grilled chicken and diced sun-dried tomatoes for a killer chicken salad wrap.

Ramp Pesto

 

Ingredients

•    1 bunch ramps
•    1/2 cup walnuts
•    1/3 cup extra virgin olive oil
•    1/4 cup grated pecorino romano cheese
•    Salt to taste

 

Directions

1.    Wash the ramps and trim off the roots.
2.    Coursely chop the ramps and add them to a food processor.
3.    Coursely chop the walnuts and add them to the ramps.
4.    Pour in the olive oil and add a pinch or two of salt.
5.    Put the lid on the food processor and pulse everything is pulverized into create a green paste.
6.    Pour it into a bowl and stir in the grated cheese.

 

Variations

•    Feel free to add more olive oil for a thinner consistency.
•    You can toast the walnuts for a deeper flavor.

 

 

 

Alicia Ghio and her husband Renato own the local production company RmediA. She is the creator, producer and host of the web series The Natural Princess. And, because food is always on her mind, she also is the author of the blog Local Food Rocks. Alicia is a passionate home cook on a mission to inspire others to know where their food comes from, to know what’s in it and to savor the flavors of fresh, local ingredients.

 

 

by & filed under Appetizers, Food.