How to Make Ramp and Parsley Pesto Recipe

views the best pictures

Ramps arrive
in the East Coast well before good basil can be found, so I’ve adapted a
classic cool-weather pesto from Liguria, in Northern Italy, that uses
walnuts and parsley instead of basil and pine nuts. Only in this case I
am substituting the garlic in that pesto for fresh ramps, which are a
kind of wild onion that has a pronounced garlic flavor. I blanch the
greens first to keep them