Ramps Pesto

Ramps Pesto



1 bunch ramps (about 20 stalks)
1 small bunch spinach (about 1/2 cup packed hard)
1 cup toasted walnuts
2/3 cup olive oil
sea salt, white pepper to taste
3/4 cup grated parmesan cheese

Blanch the ramps and dry them on paper towels.  (optional, but the color will stay brighter if you do this step.) Put everything except parmesan cheese in a food processor and keep pulsing until you have a creamy mixture. Add more olive oil if needed to make it looser. Mix in the cheese later if you’re planning to freeze, otherwise, stir in the cheese and serve - over pasta, on bread toasts, with grilled fish or chicken.