Ramp pesto recipe

by Kat Kinsman, Posted Jun 20th 2008 @ 10:01AM

For reasons I've yet to understand (perhaps in recompense for my obsessive heirloom veggie gardening), the food fates smiled upon me today. I reached into the crisper drawer for a bunch of scallions, and instead drew out (gasp!) ramps -- still viable, even though my last foraging adventure was several weeks ago, and ramp season is gone, daddy gone. They weren't 100% cook 'em up and eat 'em with nothing else fresh, though, so I hedged my bets and went with a fave of mine -- ramp pesto. Should you not be similarly gifted by the veggie gods, garlic scapes work well, too.

Ingredients (quantities to taste)

Handful of ramps - bulbs and greens
Olive Oil
Kosher Salt
Pine Nuts
Parmesan Cheese

Instructions

Pre-chop greens and bulbs into 1/2 inch pieces on a cutting board, and place in mortar or rough-textured bowl with a pinch of kosher salt. With a pestle or wooden spoon, grind the ramp against the surface of the bowl, using the salt's grit to help break down the fibers until they form a somewhat uniform paste.

Sprinkle in pine nuts and crush them into the paste with the mortar. Once they're integrated, drizzle in olive oil, stirring constantly until the desired consistency is achieved. Sprinkle in grated parmesan cheese to taste.

The taste will be fairly strong and pungent, but absolutely delicious over hot pasta, chicken, bruschetta, or anywhere you'd use a traditional basil pesto.

Filed Under: Ingredient Spotlight, Guilty Pleasures, Food Politics, Ingredients
Tags: america, dinner, east coast, foraging, guilty pleasures, pesto, pesto recipe, pestorecipe, ramps, vegetables, wild edibles, WildEdibles

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Reader comments (Page 1 of 1)

6-20-2008 @10:33AM Tug Spicer said... I love RAMPS! Where can I get some to make this recipe?! As I lik to say, RAMP IT UP!
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6-21-2008 @1:00PM jay mellon said... I wnt to the market today,, and they laughed at me said ramps are out of season!!! why give ths recipe now.!
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6-21-2008 @3:31PM Kat Kinsman said... Hi Jay

Yup - I know they are, which is why I was freaking out at having found some still viable in my fridge. I figured it's good to have the recipe out there for next ramp season, and also included a note that it's really good with garlic scapes, which are in season. I'm not *that* cruel!

Sorry for any distress, but hopefully your appetite will still be whet for next ramp season.
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