Ramp Pesto with Pistachios
Recipe from the Farmer's Kitchen
This is an amazing take on pesto, and delicious slathered on crusty bread that you toast with a little olive oil in the oven. It was taught to us in a City Market cooking class by Margaret Osha, of the Farmers Kitchen at Turkey Hill Farm.
Prep Time
10 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 cup leek (just the tops)
1⁄2 cup olive oil
3 tablespoons pistachios
3⁄4 cup cheese, parmesan
Instructions
In a food processor, combine chopped leeks and pistachios. Process until well blended. Add olive oil through top of food processor in a slow and steady stream. Last add the Parmesan cheese and process until well blended. Refrigerate.