Ramps start poking their leaves up in early spring, and add a powerful garlicky kick to a pesto! We’ve mellowed this one out with some spinach, and it tastes just like spring!
“Being dedicated to all things Ontario means you can’t be afraid of a little garlic-breath now and again, especially locally-grown-garlic breath! And ramps aren’t actually garlic, just a cousin of it — in fact, they’re more like pungent leeks or green onions. For many of us, their arrival is a cause for celebration, as it means spring’s finally settled in. Curious about foraging them yourself, or want to learn the safe harvesting techniques to ensure there are more ramps for years to come? Check out this Ramps 101 article we’ve got for you!
A�Recipe: Ramp Pesto
Summary: A quick & easy spring pesto that’s a mere food-processor-whizzing away.
- 1 large bunch of ramps
- 2 large handfuls of baby spinach (or roughly chopped regular spinach)
- 1 scant cup of toasted walnuts (or pecans)
- zest and juice of 1 lemon
- 1/2 cup grated Pecorino Romano or Parmesan
- 1/4 cup extra-virgin olive oil
- salt & pepper, to taste
- Wash the ramps and spinach well. Discard the hairy tips of the ramps, then roughly chop up the remaining stems and leaves.
- In a food processor, pulse together the ramps, spinach, and walnuts with the lemon zest and juice. Then add the Pecorino, a dash of salt and pepper, and continue pulsing until the mixture begins to appear uniform.
- Add the 1/4 cup of olive oil and blend until the mixture comes together completely. If it�s still a little chunky, add another tablespoon of oil and pulse again.
Preparation time: 7 minute(s)
Number of servings (yield): 4
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. WithA�?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing outA�their favourites of the season. A�Come discover what�s on our table � literally!