Ramp Pesto

Its ramp time ya'll!

Spring is here and that means a change in seasonal ingredients at the farmers market. On weekends I love heading to the Union Square Farmers Market in NYC and seeing what peeks my curiosity.

Ramps are a spring onion and are becoming popular once again as there is a huge trend in foraging. Their usually only available in early spring. If you haven't tried one, I recommend finding a farmers market near you and buying a handful. They are delicious grilled, thrown in with a frittata or some pasta, used as a garnish, pickled, made into a soup with leeks, or even this - as a pesto. The flavor is intense! So if you like a spring onion type of flavor then you'll love ramps.

Clean, chop and place about 20 small to medium sized ramps in a food processor. Add in a handful of toasted pine nuts or walnuts and a handful of grated parm cheese. Whiz up with some EVOO and here you go! Ramp pesto.

Add to the top of a steak or into some pasta and BAM - ramp flavor extrodonair. Just like that. Freeze some and you will have that ramp flavor that lasts much later than spring will. So if you love ramps try this.