Skip to content

The Cruelest Month

Thanks to everyone who commented below. I really appreciate the support.

Pasta with ramps “pesto” and fresh peas

The past few days have been raining cats and dogs. I needed something bright to chase the gray away.

3/4 cup cleaned ramp leaves, packed
kosher salt
extra-virgin olive oil
juice of half a lemon
lemon zest

Pulse ramp leaves in a blender or food processor until finely chopped. Add a pinch of salt. Pour olive oil in a thin and steady stream until the desired consistency is reached. I like my pesto less “paste”-like. Check seasoning. At this point, you can add some lemon juice or chopped lemon zest to brighten the flavor, if you like. Check seasoning. Use immediately or reserve as needed.

If you wanted to make this a traditional pesto, you can use pignoli. Almonds or chopped walnuts are good substitutes. The sauce really doesn’t need much else.

That pasta is just cooked rotini tossed with the ramps “pesto”, fresh peas, minced onion chives and some grated Parmesan.

Pesto — it’s not just for basil anymore.

2 replies »

  1. Where do you get ramps? I lived in W. Va. for many years and people would
    “hunt” them in the spring, but I have never seen them in stores, etc. They have a very distinct flavor. Let me know.



What's your opinion?

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

In the Pantry

<span>%d</span> bloggers like this: