|Prep time||15 minutes|
|Cooking time||30 minutes|
|Total time||45 minutes|
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.
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.