Ramp Pesto with Pistachios

Summary

Yield
Servings
SourceRecipe from the Farmer's Kitchen
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Description

This is an amazing take on pesto, and delicious slathered on crusty bread that you toast with a little olive oil in the oven. It was taught to us in a City Market cooking class by Margaret Osha, of the Farmers Kitchen at Turkey Hill Farm.

Ingredients

1 cup
leek tops
1/2 cup
olive oil
3 tablespoons
pistachios
3/4 cup
parmesan cheese

Instructions

In a food processor, combine chopped leeks and pistachios. Process until well blended. Add olive oil through top of food processor in a slow and steady stream. Last add the Parmesan cheese and process until well blended.  Refrigerate.