Yesterday, my wife and I went back to our Ramp spot on the off chance that there might be enough for one last harvest before the season officially ended. While we didn’t have any real ramp luck, we did get to enjoy a nice walk along a stream together. All that is to say that this is our last ramp recipe for the season. This recipe is probably the most unabashedly rampy one yet, as we ate them raw, which allowed for the grassy notes to come through strongly in a way that cooking them doesn’t foster. As such, this one can be hit or miss on the palate. I for one loved it…but I was alone in that preference.
We served our pesto with Dutch Oven Duck Breast and Ramp Risotto! However, this would also go well sauteed and mixed in with pasta or even as a pizza sauce…and those two ideas would quell some of the grassiness as well if you’re not really into that flavour profile.
*This website can’t be used to identify wild mushrooms or ingredients. Do your own independent research, and consume wild mushrooms or ingredients at your own risk.
Time: 10 Minutes
Ingredients:
- Ramps
- Olive Oil
- Parmesan Cheese
- Salt
- White Pepper (black will work too though)
- Garlic Powder
- Red Pepper Flakes
- Optional: Toasted Pine Nuts
Method:
- Rinse, dry, and slice your ramps. Then, add them to your food processor.
- Pour in some olive oil, and pulse to chop your ramps finely. Add more olive oil as needed.
- Add your parmesan cheese, salt, and other seasonings to the ramp/olive oil mixture, and pulse until you get your desired texture.
- Plate or cook your pesto in a saucepan, devour, and enjoy!
