Ramp pesto
Pungent ramps are balanced by rescued radish tops, pumpkin seeds, and grated parm
Ramp, radish top & pumpkin seed pesto
Makes around 1 1/4 cups
Ingredients:
12 or more ramp leaves with stems, washed, dried and chopped—should yield about 2 cups loosely filled
4 ramp bulbs, roots removed, chopped
1 small handful radish leaves, chopped (should be about half the amount of ramp leaves)
scant 1/4 cup raw, unsalted pumpkin seeds (aka pepitas—the green kind)
1/2 cup extra virgin olive oil
1/2 cup grated parmigiano-reggiano
1/4 tsp. salt, or more to taste
Instructions:
Toast pepitas lightly in a skillet or oven until crisp but barely browned. Let cool. In a food processor, pulse pepitas until coarsely ground, then add ramps. Pulse some more, taking care not to over process, then gradually add oil, reserving a few tablespoons, pulsing a couple of times in between. The result should be slightly chunky, not a smooth puree. Stir in cheese and salt last, taste and add more salt or cheese if desired. Stir, refrigerated, with a thin layer of olive oil on top.