Ramp Pesto

Sometimes described as garlicy spinach, here is a delicious and versatile way to enjoy this spring treat!  For a milder pesto, use only the leaves.  Want more kick?  Use both leaves and bulbs.

Food52.com

Ingredients

1 bunch of ramps
1/2 cup walnuts (toasted)
1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
1/2 cup grated parmigiano reggiano cheese
sea salt
pepper
a squirt of lemon
Option Recommended by Adam: Add a splash of maple syrup or honey to balance flavors

Directions

Wash and roughly chop ramps. For milder pesto use only leaves and cook the bulbs in another dish.

Chop the ramps and walnuts just a bit and put them in your food processor.

Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.

Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.

Taste for seasoning and add a good squirt of lemon.

Enjoy with… well everything! Pasta, bread, sandwiches, as salad dressing, add a dollop to your favorite soup. Drop some into your scrambled eggs. Great with roasted veggies, serve with meats, and the list goes on.