Not your traditional Basil Pesto recipe but equally as tasty.  The ramps give this pesto a slightly spicy taste which goes very well with toasted pine nuts and asiago cheese.  Because of the slightly oniony/garlicky taste to the ramps, there is not need to add garlic to the recipe.

soup-au-pistou-0509

Remember those beautiful ramps that David of Earthy Delights sent us?  The bundle was so lush that I did not want to waste the greens, so I blended them with some olive oil and tucked away into the freezer for a rainy day.  We did not need a rainy day to make a batch of Pesto, for our Soup au Pistou, so I took out one of the packages (1/4 cup in each one) and created a fantastic pesto using toasted pine nuts and asiago cheese.  It was a wonderful addition to our soup – slightly spicy, nutty and a little bit garlicky.

Following it the completed recipe for the Pesto, if you want just the base click here.

Recipe:  Ramp Pesto

1/4 cup ramp pesto base

pinenuts, handful

asiago cheese, handful

Toaste the pinenuts in a small frying pan on top of the stove over low heat.  I continually shake the pan as not to burn the nuts.  Let them cool.  Add ramps, pinenuts and cheese to a food processor and pulse just until blended.  Serve.  Eat.

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