It has all the green things: ramps, spinach (or other mild greens), and pistachios.
What are ramps? Ramps are a wild onion or shoot (depends on who you ask) with a pronounced, unique garlicky flavor. They are only around for a few months in the spring and are, generally, foraged.
The extra good news is that this ramp pesto is also great with so many other things: spaghetti, seafood, cheese and flatbreads etc.
Tip: double the recipe! You’ll want more of these, if you’re sharing 🙂
- 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
- 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.