The calendar says May, but the temperature reads February, with mean little snow flurries icing our not-spring cake.
It pretty much sucks.
But there are ramps! Lovely, garlicky-grassy ramps, which taste like spring, and that means something.
I actually prefer them just gently warmed, so they keep their garlicky bite, which makes them perfect for pesto. We’re eating ramp pesto on everything – tossed with the pasta above, dabbed on the pot roast below, stirred into mayo and then generously smeared on sandwiches and swiped through with steamed artichoke leaves.
In case you’re wondering what on earth is sitting atop the pot roast, those are…ramps! That I put on the grill, forgot about, and burned the heck out of. They were still delicious, crispy with the tender beef, set off by the fresh pesto.
When spring gives you winter….eat spring. Yeah.
[For two more versions, delicious uses, and lovely pics, check out my friends Laurie and Angharad’s ramp pesto posts on their blogs Relish It and Eating for England. We Minnesota girls love our ramp pesto!]
Makes about 1 cup
2 bunches ramps, washed, ends trimmed
1/2 c. Italian parsley
1/2 c. toasted nuts (I used cashews)
1/4 c. grated Parmesan cheese
squeeze of fresh lemon
extra-virgin olive oil
salt & pepper
Puree ramps, parsley, nuts, cheese, and lemon in the bowl of a food processor. With the processor running, slowly pour in enough oil to create a loose paste. Taste the pesto and add salt & pepper as needed, another squirt of lemon if you like, perhaps a bit more oil. Store covered, chilled, for up to one week.
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