Leek Scape & Ramp Pesto

Sarah Maryatt

Pesto made out of ramps and leeks

Ingredients

  • 2 tablespoons unsalted butter
  • 3 oz ramps, trimmed and sliced, leaves included
  • 2 cloves garlic, chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons toasted pine nuts
  • 1/2 cup Parmigiano Reggiano, finely grated
  • 1/2 teaspoon salt
  • 1/3 cup EVOO

Preparation

  • Heat a large skillet over medium-high heat. Add butter and once it melts add the leek scapes. Cook until they begin to soften, then add ramps. Cook for 2 minutes, then add garlic.
  • Remove from heat and let cool.
  • In a food processor, process the mixture with the lemon zest and juice until smooth. Add the pine nuts, parmesan, salt, and olive oil. Taste for salt.
  • Serve over pasta, fish, vegetables, or spread on a crostini with extra parmesan.