We love to grill. If there is even the slightest chance something is grillable, we'll grill it. So it was with much pomp and circumstance (well, maybe just a clink of our pint glasses) that we christened our new grill.
I made way too big a batch of the ramp pesto but never fear. Today I mixed the leftover pesto with some chopped grilled chicken and diced sundried tomatoes for a killer chicken salad wrap.
Ramp Pesto
Ingredients
- 1 bunch ramps
- 1/2 cup walnuts
- 1/3 cup extra virgin olive oil
- 1/4 cup grated Pecorino Romano cheese
- Salt to taste
Directions
- Wash the ramps and trim off the roots.
- Coarsely chop the ramps and add them to a food processor.
- Coarsely chop the walnuts and add them to the ramps.
- Pour in the olive oil and add a pinch or two of salt.
- Put the lid on the food processor and pulse everything until it is pulverized into a green paste.
- Pour it into a bowl and stir in the grated cheese.
Alternate Ideas
- Feel free to add more olive oil for a thinner consistency.
- You can toast the walnuts for a deeper flavor.
How are you enjoying some of the fresh local ingredients of Spring?
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