Wild Ramp and Parsley Pesto

 Makes roughly 2/3 cup


* A dozen wild ramps, cleaned and prepared

* 1 cup fresh parsley, rinsed, dried and with the stems removed

* 1/2 cup pine nuts, walnuts or roasted almonds

* 1/4 cup grated Parmesan, Romano or Pecorino cheese

* Olive oil

* Sea salt, to taste

* Freshly ground black pepper, to taste


 1.  Coarsely chop the ramps, separating the green leaves from the white stems. Add olive oil to a pan over medium heat and add the white parts of the leek stems. After about two minutes, toss in the chopped ramp greens and stir. Sautée the ramps until they are just cooked through, you do not want to brown them.

 2.  Dump the sautéed ramps, parsley, cheese, and nuts into the bowl of a food processor or blender and add a few glugs of good olive oil. Process the mixture until it’s all ground then stop to taste it and add the salt and black pepper to taste. Process again for a few seconds to mix well, then taste again and adjust the flavors as needed — you can add more nuts, cheese, salt, oil, etc., depending on the flavor and consistency you’re going for.

3.  If you make enough to have any left over, put in an airtight container in the fridge.