by Terry Walters
EVERY SEASON SHOULD HAVE AT LEAST ONE PESTO. Enjoy this one while you can, because ramps don’t stick around for long. Use it as a spread for sandwiches or grilled bread, as a sauce for tossing with pasta, or as a savory condiment stirred into hot or cold soups.
- 1 cup chopped ramps (wild leeks), bulbs and leaves
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup toasted pine nuts
- 1/4 cup cashews
- 1/4 cup extra virgin olive oil
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt
In food processor, combine ramps and parsley and process to mince. Add pine nuts and cashews and process to combine. With processor running, slowly pour in olive oil and lemon juice. Turn processor off, scrape down sides, add sea salt and process until all ingredients are well combined and smooth. Season to taste with salt and process one final time. Remove from processor and serve, or refrigerate or freeze in airtight container.
Makes about 1 1/2 cups
Excerpted from Eat Clean Live Well (Sterling Publishing Co. Inc., 2014)
