A fun twist on pesto!
3 cups dark green ramp tops
1/3 cup pine nuts
1/2 cup Parmigiano-Reggiano (freshly grated)
1 lemon (zested, juiced)
1/2 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
In the bowl of a food processor fitted with a blade attachment, add the ramp leaves, pine nuts, Parmigiano-Reggiano, lemon juice and zest, and blend until smooth. With the motor running, slowly drizzle in the olive oil and process until combined.
Remove to a medium bowl and season with salt and pepper to taste.
Tip: Make a large batch and store in an airtight container for up to 1 month!