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.