Pesto with Ramps and Pistachios
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Ramps are wild onions that grow along streams and rivers in Vermont. They are among the first local greens to show up at the Co-op in April. This is a great spring-time recipe for when they are in season.
Prep Time
0 minutes
Cook Time
15 minutes
Yield
4 Servings
Ingredients
1 cup ramps (leaves)
1⁄2 cup olive oil
3 tablespoons pistachios (unsalted)
3⁄4 cup cheese, parmesan
salt (to taste)
pepper (to taste)
Instructions
In a food processor, combine chopped ramp leaves and pistachios. Process until well blended. Add olive oil through top of food processor in a slow and steady stream. Finally, add the Parmesan cheese and process until well blended. Add salt and pepper to taste. Refrigerate. Serve tossed into pasta or spread on toast.