Ramp and Walnut Pesto

Ramp and Walnut Pesto
Courtesy of John Gutekanst, Avalanche Pizza, Athens, Ohio
  • 2 cups fresh ramps
  • 1 gallon boiling water
  • 1 large bowl of ice water
  • ½ cup of extra virgin olive oil
  • ½ cup walnuts
  • Salt and pepper to taste
  1. After cleaning the ramps and cutting off the roots, place the ramps in the boiling water for 15 to 20 seconds.
  2. Immediately immerse in the ice water.
  3. Dry well.
  4. Place the ramps, walnuts and extra virgin olive oil in a jug or food processor and pulse on high until the desired texture is met.
  5. Add salt and pepper to taste.