Ramp Pesto with Pistachios

Recipe from the Farmer's Kitchen

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.

Prep Time

10 minutes

Cook Time

30 minutes

Yield

4 Servings

Ingredients

1 cup leek (just the tops)
1⁄2 cup olive oil
3 tablespoons pistachios
3⁄4 cup cheese, parmesan

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.