Ramp Pesto recipes
Ingredients
- 2 tablespoons unsalted butter
- 6 oz (170 g) ramps – root ends trimmed, stalks and leaves cut in 1/4″ slices (2 1/2 cups)
- 1/4 teaspoon finely grated lemon zest (use a microplane grater)
- 1 tablespoon fresh lemon juice
- 2 tablespoons pine nuts
- 1/3 cup finely grated Reggiano Parmesan
- 1/2 teaspoon sea salt
- 1/3 cup extra virgin olive oil
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