spring ramp pesto

Ramps have a short season in late spring in Upstate New York. They are sharp and garlicky, bright and bold, and coveted for good reason.

Ingredients (Makes 2 servings.)

2.25 oz pine nuts

.25 grams shredded parmesean cheese (about .25 of a cup)

2 oz basil (~2 cups, packed)

.33 oz garlic (or green garlic!)

1 oz ramps

.25 cup heavy cream

.25 cup evoo

Ramp pesto cavatelli for 24 at The Miscela Project.

recipe

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recipe 〰️

1. Blanch your basil in salted boiling water for 15 seconds, and immediately transfer to an ice bath. (This is optional but helps maintain a vibrant green color in the final pesto!)

2. Combine the pine nuts, parmesan cheese, basil, garlic, ramps and EVOO to a food processor and pulse until smooth.

3. Stream in the heavy cream with the food processor on it’s lowest setting.

4. That’s it! Don’t skip the blanch, and reserve a splash of pasta water when tossing with cooked pasta to make the pesto glossy! <3