Ramps Pesto

Directions

1. 1
   Cut the greens off of the ramps.
2. 2
   Dice the bulbs into 1/4-inch pieces.
3. 3
   Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
4. 4
   Coarsely chop the greens and set aside.
5. 5
   Heat 1 tablespoon of the oil in a small saute pan over medium heat.
6. 6
   Add the ramp bulbs, 1/4 teaspoon of the salt and the pepper.
7. 7
   Stir together and cook until the bulbs are tender, about 5 minutes.
8. 8
   Remove from heat.
9. 9
   Cool to room temperature.
10. 10
    Place the ramp greens and bulbs in the bowl of a food processor.
11. 11
    Pulse a few times to chop them together, then process continuously for 1 minute.
12. 12
    Stop the machine and scrape down the sides of the bowl.
13. 13
    Process for 1 more minutes, or until the ramp mixture is very finely chopped.
14. 14
    Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining 1/2 teaspoon salt and lemon juice and process until smooth.
15. 15
    Taste for seasoning, adding more salt and/or lemon juice as needed.
16. 16
    Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.