Ramps, if you are not familiar with them, are a kind of wild onion that grows on riverbanks in the spring when the morels are popping and the shad are coming up the rivers. They are the first promise of warmer days and fresh fruits and vegetables to come. Making pesto with them gives it a blast of oniony sharpness that wakes up your palate big-time. Because ramps are so sharp, this pesto calls for pistachios for their buttery sweetness (instead of the less assertive pine nuts traditionally used in pesto). Serve this on the Grilled Chicken (opposite) with Blistered Broccoli with Garlic and Chiles or Peppers Stewed in Olive Oil, Herbs, and Garlic. Or, put the chicken breast between 2 slices of ciabatta and brush with the pesto.
Ingredients
- 2 tablespoons salt, divided
- 8 ramps, stems removed, washed
- ½ cup finely grated Parmesan cheese
- 1 cup pistachios, toasted
- 3 tablespoons extra virgin olive oil
- ½ lemon juice
- Salt and fresh ground black pepper to taste
How to Make It
- Fill a medium bowl with ice, water, and 1 tablespoon of salt. Bring a medium pot of water to a boil. Add 1 tablespoon of salt and return to a boil. Add the ramps and cook for 1 minute. Remove the ramps and immediately place in the ice water. After 2 minutes, remove the ramps and drain off any excess water.
- In a food processor, combine the ramps, cheese, pistachios, olive oil, lemon juice, and salt and pepper. Pulse until combined. Taste and adjust by adding more olive oil if the flavor is too sharp.