Ramps are quite a rarity if you go to the supermarket. You will probably not find them, and if you do, you’ll have to pay big for them. Last week my mother went to a restaurant in Stockholm, quite a fancy one. They had ramps on the menu, but when she got the dish, it was only one ramp leaf included. Guess that quite describes it, what kind of tasks they have.
Ramps are like a mix between leeks and garlic. Think fragile leaves with a hint of garlic to the taste. I’m lucky, 15 min from here there is a small peninsular that is covered with them, some people here know about it, most don’t. They are very similar to Lily of the Valley which are poisonous and also grow nearby. But really, you can’t mistake them, flowers liking like most in the allium family and a smell that unmistakable.
Now it is the best time for them, they are still small and the taste has its highest concentration. We should make a pesto. This pesto is one of my favourites. Probably even better then with basil (yes we omit entirely from using basil in this recipe) since you can eat more. The basil usually overtakes and I get quite tired of pesto after a while. But not in this one. I strongly recommend using a mortar instead of a food processor for making pesto (semi, you might need help from a food processor for chopping the ramps). The texture will still be persistent, not just a running smooth paste that the processor will create. But be careful, I broke the pestle making the first batch, and some stone got into the mixture, I’m just lucky I realised it before anyone got a broken tooth.
- 150 g ramps
- 4 tbsp raw walnuts
- 3 tbsp dark miso
- A pinch of salt
- ⅔ cup olive oil
- Start by grinding the walnuts into smaller bits in the mortar.
- The next thing would be to add the ramps, but since the fibers are quite strong in ramps I suggest that you prepare them by chopping them into small bits in a food processor first. Only using the mortar will take very long. Once chopped you add them to the mortar. Start grinding, even though they are already chopped you want them to release the flavours.
- Add the salt and miso. Continue to grind into a paste.
- As the last step add the olive oil slowly while grinding. Here you want the flavours to be released into the oil so grinding is still essential, don't just mix.
- Now you have the most delicious bring pesto ever.
Eat on a sandwich or an amazing sundries tomato / olives / pesto pizza like me.