It’s the Best o’ Pesto …
until … scape pesto time, then sorrel pesto time, then basil pesto time and on and on!!!!
- 10 Ramps
- 1/3 cup olive oil
- 1/4 cup pine nuts, walnuts or sunflower seeds (if walnuts, make sure they are chopped well)
- 1/3 cup Ricotta cheese
- salt to taste
In a food processor, chop the nuts or seeds finely, then add a little of the oil.
Then add ramps, Ricotta, the rest of the oil and salt. Add oil gradually to get the consistency you want. Add more oil if needed.
This pesto is light and spreadable and pretty intense! Enjoy on your favorite sandwich.
By the way, you use the whole ramp except the tiny tip and the roots. These babies have a hard time propagating so if you have a place to plant those trimmings, please do. If conditions are right, they will grow into more ramps!
For a vegan version, check out this recipe.