Ramps, if you've never had them before, are wild leeks that pop up with a very limited season during the spring. They taste a bit like scallions — spicy and pungent, but with fresh herbal notes. The leaves form a deep green pesto that's got more kick than any other pesto you've probably tasted, even arugula. So, a little goes a long way then. Use with caution.
- 2 bunches ramps, green parts only
- 3/4 Cups grated pecorino romano
- 1/2 Cup pine nuts, toasted
- 3/4 Cups extra-virgin olive oil
- 1 Pound pasta, cooked, for serving
Combine the ramps, cheese, and pine nuts in the bowl of a food processor. With the machine running, slowly stream in the olive oil until a smooth paste is formed. Toss the desired amount with the cooked pasta and serve.