Ramps or wild leeks, are one of the first signs of springs fresh produce and what better way to enjoy them than in a pesto that stars them!

• 1/2 cup ramps (aka wild leeks), roots trimmed and roughly chopped
• 1/2 cup basil
• 3 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/4 cup pine nuts, toasted
• salt and pepper to taste
• 1/4 cup parmigiano reggiano

Directions

1. Place everything in a food processor and puree.