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.
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