Ramps taste like spring. This pesto can go on everything from pasta to seafood.
|2 bn||ramps (washed and dried, ends trimmed, coarsley chopped)|
|1⁄2 c||flat-leaf parsley (coarsley chopped)|
|1⁄2 c||cashews (raw or toasted)|
|1⁄4 c||parmesan cheese (grated)|
In the bowl of a food processor, purée the ramps, parsley, cashews, Parmesan, and a generous pinch of salt and pepper. While the motor is running, pour in half of the lemon juice and drizzle in just enough olive oil to make a smooth paste. Taste, and add more salt, pepper, lemon juice, or olive oil as needed.
Store covered in the refrigerator for up to a week.