Chatelaine Kitchen

Recipe of the day: Ramp/Wild leek pesto

Ramp pesto
In a pinch, I needed to improvise a pesto this weekend. I had a bunch of ramps (wild leeks) but no basil. So I decided to make ramp pesto. I finely chopped the ramps including their green tops. Even though you don’t use the green tops of leeks and ramps ARE baby leeks, you can use the green parts because they are tender and mild in flavour. I used about 2 bunches. Then stirred them with a handful of grated Parmesan cheese and a large splash of olive oil. The ramp pesto was incredibly tasty. I served it as a sauce on pizza and tonight I’m going to make some for a pasta. Here’s a picture of it (unfortunately the shot is a bit dark.)