Saturday, May 19, 2012

Quick and Easy: Ramp Pesto

Ramp Pesto
 The first farmer's market of the season was a scramble for ramps and whatever mushrooms we could find.

Wild Ramps
 A handful of wild ramps (and a reflection of my camera) - washed and in the whizzer.

Tomme Collins
 I grated up about 4 ounces of our hard cheese Tomme Collins,  added 2 Tb. of pine nuts, 1/4 cup of sunflower oil, and a speck of salt to the food processor.

 Whiz it all up and freeze the excess; it's really yummy as a dip for the first radishes of the season.


Ramp Pesto
And there you have it - nutty, rich, and a companion to some brined pork chops, coming up!