Pesto with Wild Leeks and Pistachios

Summary

Yield
Servings
Source/node/4421
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Description

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.

Ingredients

1 cup
ramp leaves
1/2 cup
olive oil
3 tablespoons
pistachios
3/4 cup
parmesan cheese

Instructions

In a food processor, combine chopped wild leek 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.  Refrigerate. Serve tossed into pasta or spread on toast.