Makes approximately 1 cup
Ingredients
¼ pound of wild ramps, cleaned and ends trimmed and chopped
¼ cup fresh basil leaves, stems removed
1 teaspoon lemon zest
1 tablespoon lemon juice
¼ cup toasted walnuts
½ cup extra virgin olive oil
Salt
Directions
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 “looser†pesto & less for a “chunkier†version. Season with salt to taste.