Ramp Pesto Recipes

Steps:

• Cut the greens off of the ramps.
• Dice the bulbs into ¼-inch pieces.
• Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
• Coarsely chop the greens and set aside.
• Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
• Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
• Stir together and cook until the bulbs are tender, about 5 minutes.
• Remove from heat.
• Cool to room temperature.
• Place the ramp greens and bulbs in the bowl of a food processor.
• Pulse a few times to chop them together, then process continuously for 1 minute.
• Stop the machine and scrape down the sides of the bowl.
• Process for 1 more minutes, or until the ramp mixture is very finely chopped.
• Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
• Taste for seasoning, adding more salt and/or lemon juice as needed.
• Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.

Steps:

• Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

Steps:

• Combine ramp leaves, pine nuts, and garlic in a food processor. Process until finely chopped. With the food processor running, add olive oil and process everything until smooth. Transfer mixture to a bowl and mix in grated Parmesan cheese. Season with salt to taste.

Steps:

• Bring a large pot of water to a boil for pasta. Set aside an ice-water bath in a medium bowl.
• Blanch the ramp leaves in boiling water for 15 seconds. Remove with a spider or slotted spoon and immediately plunge them into the ice bath. Drain the leaves and dry on a kitchen towel. Tops should be bright and vibrant green in color.
• Add the blanched leaves to a food processor with 1/4 of the ramp bulbs and stems, plus the lemon zest and juice, the pistachios and the Parmigiano-Reggiano. Pulse to finely chop, and stream in the olive oil until the pesto comes together into a thick sauce. Taste and, if desired, add more bulbs and stems, a few at a time, then add salt to taste and pulse to combine. (Reserve the remaining bulbs and stems for use in dressings, sautéed vegetable dishes or eggs.)
• Place the ricotta or mascarpone in large mixing bowl.
• Salt the pasta water and cook pasta about 1 minute less than package directions for al dente. Just before draining, remove 1/2 cup of the pasta cooking water and add to the ricotta or mascarpone to soften and loosen the cheese. Add the ramp pesto and stir to combine. Drain pasta, add to sauce and toss to coat. Transfer pasta to a serving dish or individual bowls, and top with a generous amount of pink peppercorn.

Steps:

• Blanch greens from 4 ounces ramps (about a fistful) in a large pot of boiling salted water until wilted, about 10 seconds. Let cool in ice water; drain and squeeze out liquid. Return pot of water to a boil and cook 12 ounces spaghetti, stirring occasionally, until al dente; drain, reserving 1 cup cooking liquid.
• Meanwhile, coarsely chop 2 ramp bulbs and stalks (save or pickle the rest) and 1/4 cup toasted walnuts in a food processor. Add ramp greens, 1/3 cup olive oil, and 2 tablespoons grated Pecorino; process to a coarse paste. Season with salt.
• Toss spaghetti and 1/2 cup cooking liquid with pesto, adding more cooking liquid as needed until pesto coats pasta. Serve topped with more Pecorino and with lemon wedges.