Ramp and Arugula Pesto

It’s Ramp Season! Along with sunnier skies and longer days, we get to greet this lovely, unique plant whose garlicky, onion-y, pungent flavor is a fleeting treat of spring.

Some preparations I’ve had of wild ramps have hidden their vibrant flavor! With a vegetable so delicious and rare, I want it to stand out and what better way to do so than with a pesto? Earthy, grassy, garlicky, what else could you want?

DIRECTIONS

Normally I would give exact measurements, but this recipe doesn’t really necessitate that. Just go off taste and texture, and it will turn out perfect.

First, separate the wide ramp leaves from their white / red stems. Set your stems aside for now.

Add the green leaves from the ramps, a handful of arugula, chili flake, and salt to a blender. I also added a few mint leaves, but you could add any herbs you enjoy.

While the blender is running, slowly stream in olive oil until you achieve a sauce like consistency. If you dip a spoon in, It should hold the sauce but still run.

FINISH

In a pan with about a tablespoon of olive oil, add parsley, red chili flake, and sliced ramp stems. Sauté until fragrant.

Add in cooked pasta of preference. I used homemade pappardelle, with a bit of the cooking water from the pasta, and a splash of white wine and cream. Reduce heat and toss to combine.

Recipe by Mary Hackett