First things first you need to find ramps. Ramps are a kind of wild onion that grow in the Eastern part of the united states. They’re like spring onions but more garlicky. Every part of the plant (except for the roots) is edible, similar to green onions, but the dark green leaves are best for making pesto.
How do we find them? If you live in the Eastern part of the US + Canada, check your local farmer’s market during spring time! These are a wild plant, not farmed so I haven’t seen them at an actual grocery store.
Time: 30 min
Feeds: 4 people, but you can also just make 1 serving of pasta and save the pesto for 3-4 days in the fridge
2 bunches of wild ramps or about 2 cups of leaves
2 tablespoons chopped walnuts
3 tablespoons fresh parmesan
3 tablespoons lemon juice
1/4 cup avocado or olive oil (maybe more)
salt + pepper to taste
4 servings dry pasta
1/4 cup half&half
1/4 cup Parmesan cheese
Cut the green leaves off of the ramps, you can use the white/pink stems for other things so don’t throw them away! Sauté in a pan over medium low heat with a drizzle of oil. Once the leaves are wilted add them to a food processor.
Add the other ingredients to the food processor as well and mix for 30 seconds. Scrape down the sides and repeat. Do this a few more times, if its not mixing well then add oil and repeat until you have a well mixed pesto.
Cook the pasta al dente. Save about 1/2 cup pasta water. Add in the pesto, Parmesan, and half&half. Stir until the cheese melts and the pesto is mixed in. Add a splash of pasta water if anything is sticking.
Top with freshly cracked black pepper and red pepper flakes. Enjoy!