Makes approximately 1 cup
Â¼ pound of wild ramps, cleaned and ends trimmed and chopped
Â¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
Â¼ cup toasted walnuts
Â½ cup extra virgin olive oil
In a blender place the ramps, basil, lemon zest, lemon juice and pulse a few times until it gets chopped up pretty fine. Add the walnuts and pulse a few more times. With the blender running pour the olive oil through the top slowly until the pesto reaches desired consistency. More for a â€œlooserâ€ pesto & less for a â€œchunkierâ€ version. Season with salt to taste.