Wisconsin Ramp Pesto

Ingredients

• 2 cups whole ramps, roughly chopped, roots removed and rinsed (use the roots for pickling)
• ½ cup Wisconsin Parmesan cheese, grated, Satori SarVecchio Parmesan is Bjorn's favorite)
• ½ cup local walnuts, hazelnuts or hickory nuts
• Salt and black pepper to taste
• ½ cup Wisconsin sunflower oil (or olive oil)

          Makes about 1 ½ cups of pesto.

Directions

1. Add all ingredients except the oil to a food processor. Turn processor on and slowly add oil. Once added, stop the processor and scrape sides to make sure all ingredients get incorporated. Taste and adjust seasoning with salt and pepper. Process again until thoroughly blended.
2. 

Suggestions

Serve with pasta, on sandwiches, with a crusty baguette, as a pizza sauce, and more.

Store in the refrigerator for 1 week, or preserve for longer periods of time by freezing in any freezer safe container or in ice cube trays. Let frozen pesto thaw in the refrigerator prior to use.

Nutrition Information

Per Serving:

203 total calories

172 calories from fat

19.15g fat (2.70g sat)

5mg cholesterol

99mg sodium

2.86g total carbohydrate

1.18g dietary fiber

0.72g sugars

4.74g protein

compliments of ediblemadison

Version 2

• 10 ramps roughly chopped
• 1/3 C olive oil
• 1/4 C toasted pine nuts
• 1 oz ricotta insalata
• 1/2 tsp kosher salt
• black pepper to taste

Add the ramps, olive oil, pine nuts, ricotta kosher salt and pepper to a blender or food processor. Blitz until there are no big chunks remaining, but there should still be some texture to the pesto (i.e. you don’t want to puree it).

Boil the pasta according to the package directions in salted water until just al dente. Drain, reserving a little of the pasta water. Return the pasta to the pot and add the pesto. Toss to coat evenly, adding pasta water as needed if it starts sticking together.

http://norecipes.com/ramp-pesto-pasta-recipe/