Spring Ramp Pesto
1 cup roughly chopped ramp leaves
2 tablespoons chopped fresh tarragon
½ cup Parmesan cheese
¼ cup raw almonds
¼ cup sunflower oil
2 tablespoons lemon juice
salt
Place ramp leaves, tarragon, Parmesan cheese, almonds, oil, and lemon juice into a food processor. Pulse until a rough paste forms. Add additional oil if needed to get a smooth consistency. Stir in salt to taste.
Serve over grilled salmon, with pasta, or alongside scrambled eggs.
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