This recipe makes a bright and spicy pesto, so either you’ll think a little goes a long way or, if you’re like me, you’ll have to stop yourself from eating the whole batch straight from the bowl of the food processor. Assuming there’s some left, toss it with hot pasta or quinoa, spoon it into a frittata, spread it on toast, dollop it onto fish, chicken, or steak—you get the idea…
- 1/2 cup pine nuts
- 5 oz ramps chopped (approx. 2 gently-packed cups)
- 1-1/2 oz basil leaves approx. 2 gently-packed cups
- 2-1/2 oz baby spinach leaves approx. 2 gently-packed cups
- 1/2 tsp fine sea salt
- Juice of 1 lemon approx. 3 Tbsp
- 1/4 cup extra-virgin olive oil
- 1/2 cup grated pecorino Romano cheese
- Place the pine nuts in a small, dry frying pan over medium heat and toast until lightly browned in spots, stirring, or tossing in the pan occasionally, about five minutes. Keep a close eye on them so they don’t burn. Let cool slightly and pour into a food processor fitted with a blade.
- Trim any roots from the ramps and chop the bulbs, stems, and leaves into bite-sized pieces. Add to food processor along with basil, spinach, salt, and lemon juice; pulse until finely chopped. With the machine running, pour in the olive oil and process until oil is incorporated. Turn off processor and stir in cheese with a spoon. Use immediately or store tightly covered in the fridge for up to a few days. May also be frozen for up to 1 year.
Recipe courtesy of Darlene Seelos, Cornucopia, WI.
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