Spring pesto
Pesto
Italian cuisine
Ramps are the quintessential spring food. Here, they are used in place of garlic to make a unique pesto. Lemon zest adds to the crisp, clear flavor and nutmeg provides a subtle woodsiness. If you don’t have access to ramps, swap them for a couple of cloves of garlic. I've gone a little sparingly on the olive oil; feel free to add more as desired. This pesto is fantastic when tossed with pasta or spread on top of crostini.
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