
Ramp Pesto
Ramp pesto by Rachel DiNuzio using Algae Cooking Club's algae cooking oil.
Ingredients
Trim your ramps, so you are left only with the leaves. Use the bulbs for a different purpose (they are great pickled!).
Cook your ramps in salted, boiling water for 30 seconds, until bright green. Instantly transfer to a salted ice bath to abruptly stop the cooking process, and then pat dry.
In a food processor, combine the blanched ramps, sunflower seeds, grated parmigiana reggiano, lemon zest, and a big pinch of salt and pepper. Blitz until finely chopped. With the processor running, add your oil until you get a slightly loose, pesto consistency. Add lemon juice, salt, and pepper to taste.
Transfer to a container and refrigerate until ready to use.