Wild Ramp Pesto

1 bunch (about 6 ounces) ramps

½ cup walnuts (toasted in a skillet for 5 minutes until golden)

½ cup grated Parmigiano-Reggiano cheese

½ tsp. kosher salt to taste

⅓ cup extra virgin olive oil (or ½ cup—you kind of have to eyeball it)

Squirt of lemon juice

½ cup flat-leaf parsley (optional)

 

Wash ramps throughly and cut off the leaves of the ramps.  Chop the ramp leaves and walnuts just a bit and put them in your food processor. (Optional: add parsley.) Add most of the cheese (save a sprinkle for serving) plus salt. Pouring the olive oil in slowly, process contents until they combine and look, well … pesto-y. Taste for seasoning and add a good squirt of lemon juice. Served as a side with warm pita and bulgur with butternut squash and chard