Spring Ramp Pesto

Spring Ramp Pesto
Makes about 1 cup
[printable recipe]

1 cup roughly chopped ramp leaves
2 tablespoons chopped fresh tarragon
½ cup Parmesan cheese
¼ 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.


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