Today's At the Market series features the elusive ramp! Foodies the world over rejoice when this wispy vegetable, also known as a wild leek, makes its first appearance at farmers markets in early spring. Acting quickly is a must since they only last for a few weeks. The ramp has a wonderfully delicious onion flavor but isn’t overwhelming making it a perfect option for pesto. Smeared on a piece of crusty bread or mixed into pasta, this is a rendition on pesto that can only be savored in the spring.
For more spring green recipes, check the 'Spring Green' feature from Issue No. 03
Ramp Pesto & Ramp Pesto Crostini
8 ramps, washed with roots removed
¼ cup extra virgin olive oil
¼ cup parmeseano-reggiano, grated
1 teaspoon lemon zest
salt & pepper to taste
Fresh bread, toasted
Olive oil for brushing
Parmesean Reggino, shaved
Microgreens, for garnish if desired
Place the entirety of the ramps, olive oil, parmesan and lemon zest in a blender. Season with salt and pepper. To assemble crostini, toast bread. Brush with olive oil, place a dollop of pesto on bread. Add shaved parmesean and greens if desired.
Makes ½ cup
Styling and Photography by Alison