Summer appetizing (and entertaining) made easy - make the most of the short-lived ramp season by making these ramp pesto pinwheels today!
Ingredients
1 bunch ramps
½ cup other mild greens (spinach, for example)
⅓ cup grated pecorino cheese
⅓ cup shelled pistachios
1 sheet puff pastry
1 egg
olive oil
salt, pepper
Instructions
Saute the ramps (keep them whole - stem and all!) lightly in olive oil.
Chop them in half and combine with greens, cheese, pistachios, and a few tablespoons of olive oil in a mini chopper or food processor. Pulse until smooth. In a separate bowl, combine egg and pesto and stir together until smooth.
Preheat oven to 400F. Roll out puff pastry on a piece of parchment paper. Spread pesto over the pastry evenly, leaving a half inch border all around. Roll pastry gently, like a jelly roll, then slice into even pieces, about a finger width each.
Bake for 30-35 minutes until golden.
Recipe by Saffron and Honey at https://saffronandhoney.com/ramp-pesto-pinwheels/