Ramp & Kale Pesto
RECIPE: Ramps & Kale Pesto recipe by our Sophie Slater. <br><br> Ingredients: <br> 1 bunch Fresh Ramps (you can use just the leaves or bulbs and leaves) <br> 1 bunch Lacinato Kale (a.k.a. Tuscan or Dinosaur kale) or regular kale <br> 1/3 or more cups Good Quality Extra Virgin Olive Oil <br> Salt & Pepper to taste <br> Optional: 1 to 1 1/2 handfuls Walnuts <br> Optional: Grated Parmesan Cheese to taste <br><br> Instructions: <br><br> If you’re adding walnuts, toast them for just a few minutes in the oven at 350º or in a skillet over medium heat. The walnuts are done as soon as they begin to smell pleasantly fragrant. <br><br> Rinse the kale and ramps well. Remove the thicker portion of the kale stems. <br> Bring a large pot of lightly salted water to a boil and prepare a bowl of ice water. <br> Place the ramps and kale in the boiling water. <br> After 30-60 seconds, use tongs or a bamboo strainer to remove the leaves from the water. <br> Immediately immerse them in the ice water bath for at least one minute. <br> Remove and squeeze excess water out with your hands. <br> Put the toasted walnuts and blanched ramps and kale in the bowl of a food processor. Process for 15-30 seconds. <br> Then, add 1/3 cup of olive oil and continue to process. Add more olive oil until the desired texture is established. <br> If you’re using Parmesan cheese, pulse it into the pesto now. <br> Season with salt and pepper.