Wild Ramp Pesto

  • 1 Bunch Ramp Greens  

  • 1/2 C Walnuts (toasted) or nut to your liking   

  • 1/3 to ½ C olive oil

  • 1/2 C Grated Parmigiano Reggiano Cheese  

  • Salt and Pepper to tastes - Splash Lemon Juice

Optional Add-ins: Spinach (for creamier and milder pesto), Mustard Greens (for zippy spicy pesto), any herbs you like

 

Chop the ramps and nuts just a bit and put them in your food processor. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y. Add in any add- ins. Taste for seasoning and add the lemon.