Cooking from Home is a series our Executive Chef, Bret Andreasen, began during the COVID-19 pandemic. Our hope is simply to bring a little bit of the comfort and delight of Tarragon into your homes.
If you are fortunate to have access to foraged ramps, this pesto is a great recipe because its main ingredient is something you can find while out on a hike. I have many ramps growing in the woods behind my house, so I am always looking for ways to incorporate them into my food.
For this pesto, you will need:
- 2 C Ramp Leaves
- ½ C Grated Asiago
- ½ C Sliced Almonds, Toasted
- ½ C Extra Virgin Olive Oil
- 3 T White Wine Vinegar
- 1 Lime, Juiced
- Add the ramps, grated asiago and toasted almonds to a food processor (A blender will work fine, just make sure you blend on a low setting, so the finished product is not too finely blended).
- Slowly add the extra virgin olive oil, while the food processor is running, until the whole mixture is incorporated.
- Add the white wine vinegar and lime juice and season with salt and black pepper to taste.
- This pesto is great as a sauce for pasta but can also be used on pork and poultry. I enjoyed it served over an oven roasted turkey last week and it was wonderful!
- Any remaining pesto can be stored in the refrigerator for up to two days or it can be frozen to use later. We froze our leftovers in an ice cube tray so that we could use small amounts as needed.