Swapping the typical pesto ingredients of basil and pine nuts for a spring-friendly base of ramps, radish tops, and pepitas instead, this recipe goes to show that even the recipes we know like the back of our hands can be tailored to correspond with seasonal produce. Making use of these organic Local Roots foraged onions gives this pesto the same pop of color with which we are familiar, while opening it up to a unique, mild flavor that brings the taste of springtime right from the farm to the table!
12 or more Local Roots ramp leaves with stems, washed, dried, and chopped (should yield 2 cups loosely filled)
4 ramp bulbs, roots removed, chopped
1 small handful cleaned radish leaves, chopped (should be approx. half the amount of ramp leaves)
Scant 1/4 cup raw pepitas (green pumpkin seeds)
1/2 cup extra virgin olive oil
1/2 cup grated parmigiano-reggiano (loosely filled cup)
1/4 teaspoon sea salt, more to taste
1. Toast pepitas lightly in a skillet or oven until crisp but barely browned. Let cool.
2. In a food processor, pulse pepitas until coarsely ground, then add ramps. Pulse some more, taking care not to over process, then gradually add oil, reserving a few tablespoons, pulsing a couple of times in between. Should be slightly chunky.
3. Add cheese and salt last, taste and add more salt if needed. Store refrigerated in a jar with a thin layer of olive oil on top.
Recipe by Local Roots New Yorker Claiborne Mildé @butteredbreadblog cwmilde.com
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