We love to grill. If there is even the slightest chance something is grillable, we’ll grill it. So it was with much pomp and circumstance (well, maybe just a clink of our pint glasses) that we christened our new grill.
On the menu was asparagus brushed with just olive oil, salt and pepper followed by polenta rounds grilled until just crispy on the outside that we then topped with a ramp pesto. We threw on a couple of sausages to round things out. It was local deliciousness, plus no pots and pans to clean.
I made way too big a batch of the ramp pesto but never fear. Today I mixed the leftover pesto with some chopped grilled chicken and diced sundried tomatoes for a killer chicken salad wrap.
- 1 bunch ramps
- 1/2 cup walnuts
- 1/3 cup extra virgin olive oil
- 1/4 cup grated Pecorino Romano cheese
- Salt to taste
- Wash the ramps and trim off the roots.
- Coarsely chop the ramps and add them to a food processor.
- Coarsely chop the walnuts and add them to the ramps.
- Pour in the olive oil and add a pinch or two of salt.
- Put the lid on the food processor and pulse everything until it is pulverized into a green paste.
- Pour it into a bowl and stir in the grated cheese.
- Feel free to add more olive oil for a thinner consistency.
- You can toast the walnuts for a deeper flavor.
How are you enjoying some of the fresh local ingredients of Spring?