This is a recipe developed by our good friend and ramp enthusiast Bjorn Bergman, founder of Rampfest! It has an incredible diversity of uses, from spreading on sandwiches or grilled cheese to tossing in pasta or soup. Give it a try!
2 C Packed Ramps, roughly chopped
½ C Wisconsin Parmesan Cheese, Grated
½ C Walnuts
Pinch Salt & Pepper
¼ - ½ C Driftless Organics Sunflower Oil
Add Ramps, Parmesan, Walnuts, Salt & Pepper to a food processor & pulse till well blended
Turn processor on & slowly add Sunflower oil
Stop processor to scrape sides & assure all ingredients are incorporated
Taste & adjust seasoning with Salt & Pepper
Continue to process till creamy
I like to freeze this pesto in ice cube trays to have available for soups, sauces & dips throughout the winter.