Spring Ramp Pesto
Makes about 1 cup
1 cup roughly chopped ramp leaves
2 tablespoons chopped fresh tarragon
½ cup Parmesan cheese¼ cup raw almonds
¼ cup sunflower oil
2 tablespoons lemon juice
Place ramp leaves, tarragon, Parmesan cheese, almonds, oil, and lemon juice into a food processor. Pulse until a rough paste forms. Add additional oil if needed to get a smooth consistency. Stir in salt to taste.
Serve over grilled salmon, with pasta, or alongside scrambled eggs.