Spring has sprung and it's time to forage. This wild ramp pesto recipe will have you headed to the woods searching for that secret stash.
Wash and clean ramps of any dirt and debris
Blanch ramps in boiling water for 10 seconds.
Cool ramps in an ice bath to stop the cooking process
Toast chopped walnuts in a skillet on medium heat for 1-2 minutes until golden brown
Crush walnuts with mortar and pestle or food processor
Add cheese and ramps, continue to process until a thick paste is formed
Slowly drizzle in oil olive while grinding until you reach the desired consistency
Add salt, pepper, and dash a of lime juice to taste
Store in a jar in the refrigerator for up to a week. Freeze for up to two months.