Ramp and Pea Pesto
Yield: 6 Cups
8 Cups Roughly Chopped Ramp Leaves
2 1/2 Cups Peas, Fresh or Frozen
1 Cup Sliced Almonds
1 Cup Finely Grated Manchego Cheese
2 Teaspoons Lemon Grove Seasoning
1 1/2 Teaspoon Cracked Green Peppercorns
1/2 Teaspoon French Grey Salt
1 1/2 - 2 Cups Extra Virgin Olive Oil
Juice of 1/2 Lemon
Once you try this, it is quite possible that you will never try another pesto again. This is just that wonderful! We make it in the spring when the ramps – a.k.a. wild leeks – are in their prime. They are difficult to find, because they are wild and cannot be sold in the supermarket. But in recent years they have gained quite a reputation for their spring freshness and flavor, so it is now possible to find them in farmers’ markets in early June. We harvest ours from the woods next to the farm (we use the leaves for this pesto, and dry the bulbs). No matter where you find them, you will be impressed by their incredible flavor – a cross between garlic and scallions, but less pungent and sweeter. We love to pair them with fresh peas to make this pesto. It freezes very well, so we always make a large batch. We divide the finished pesto into 1 cup airtight containers, and cover them completely with extra olive oil to seal in color, flavor, and texture. Freeze, and enjoy the freshness of springtime throughout the year!
Carefully wash and dry leeks. Roughly chop leaves and place in bowl of food processor.
Add all ingredients except the olive oil and pulse until mixture is fine. Continue to pulse as you add the olive oil, a little at a time, until you have reached the desired consistency.