I just finished making a few jars of ramp pesto. But we did it vegan this time.
We also did a non-vegan dish of black rice noodles topped with lots of ramps and clams. Here’s a recipe.
2 c of chopped ramps
2/3 c boiled cashews (bring to a boil and then turn off the heat and cool, and drain)
2T nutritional yeast
1/4 to 1/3 cup of olive oil
Chop up first four ingredients then add oil and pulse. The end result should have some texture and not be a fine puree. Use immediately or freeze for use later. If frozen, use within three days after thawing.
Delicious on pasta, of course, but also good on roasted potatoes, buckwheat groats or even just crackers! Enjoy!
If you like your pesto light and cheesy, try this ramp pesto recipe.