Ramp Pesto

One of the first signs of spring at the farmers' market, ramps are popular with home cooks and restaurant chefs. These wild alliums are related to spring onions and leeks and boast a pungent garlicky onion flavor. Sometimes called wild leeks, ramps grow in wooded areas and pop up in America throughout the Northeast, South and Midwest starting in April and ending in June, depending how chilly and wet the spring weather has been. Hunting for ramps is a favorite springtime activity for foragers.

One of the quickest, easiest ways to cook with ramps is to make this quick pesto that highlights their garlicky onion flavor. You will use only the leaves for this pesto, so it's a good recipe to keep handy if you are pickling or otherwise just using the bulbs in another recipe. Blanching the greens will keep the color vibrant, but be sure to fully cool them down before making the pesto. Feel free to use walnuts or hazelnuts instead of pine nuts, or to mix in other greens like kale or parsley. Spoon this pesto over roasted or grilled vegetables, meat, or seafood, or toss it with cooked pasta.