Ramp Pesto

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"Ramp Pesto for the flavor bomb! Enjoy ramps beyond their short season. #ramps #vegan @grownyc Use with zucchini noodles, pasta, risotto, polenta, hummus, sandwiches, crostini, grilled fish and vegetables... "
-- @feedtheswimmers

INGREDIENTS
1 large bunch, approximately 3 packed cups, roughly chopped 
Ramps, if too strong you may cut the ramps with Swiss chard
1/3 cup extra virgin olive oil
1/2 cup toasted pumpkin seeds
1/2 cup pignolis
3 Tbsp minced parsley
1 tsp kosher salt
1/2 tsp or more fresh ground pepper
1-2 Tbsp fresh lemon juice
1/2 cup grated parmesan, optional


DIRECTIONS
Pulse several times in a food processor, scraping sides as you go, until smooth. 

Store in an airtight glass container and coat the top with olive oil to create an air seal. Can be frozen. 

Brightland Olive Oil (Awake)