Go Back
Print

Wild Ramp Pesto

Ingredients

  • 8 ounces ramps, bulbs removed and saved for another use
  • 1/4 cup roasted shelled sunflower seeds
  • 1/4-1/3 cup extra virgin olive oil
  • juice of 1/2 a lime
  • kosher salt & black pepper to taste

Instructions

  • In a food processor, add the ramp leaves. Process until smooth.
  • Add the sunflowers and the lime juice. Process to combine.
  • With the machine running, slowly drizzle in the olive oil, until you reach the consistency you like.
  • Add salt and pepper to taste. Refrigerate or use immediately.