Because I think that pesto is at its best when really fresh, I wanted to make a small batch, so I tried using the Cuisinart immersion blender and the cup it came in, but no. Ah, no. That was a no-go. I switched over to my food processor, which is a little big for small batches, so I had to add a little bit of water and keep scraping down the sides of the bowl, but it all worked out in the end.
This pesto is lovely, with quite a mighty bite! With the ramps in their raw form, the pesto was a little too strong for my kids, so the next time I make this, I may blanch the ramps first to reduce some of their pungency.
I had the pesto on crostini to accompany our lunch of roasted cauliflower and cheddar soup.
Then for dinner, I made a pesto pizza with slices of fresh tomato, because what pairs better with pesto than mozzarella and tomato? Besides, it's PIZZA.
- 1/4 cup roasted, salted pistachios
- 1/2 cup packed basil leaves
- 1 bunch of 3or 4 small ramps, whites and leaves, coarsely
- 3 tablespoons grated Parmesan
- 1/4 cup extra virgin olive oil - I used a little less than 1/4 cup
- a few tablespoons of water as needed
- kosher salt and cracked black pepper, to taste
- a smidge of lemon zest to taste
- Blend everything in a food processor, scraping down the sides until you get the consistency you like - I happen to like a pesto on the chunky side versus one that is very liquidy, but the beauty of pesto is that it is easy to make adjustments.
- Serve immediately or store tightly covered in the fridge with a small layer of olive oil on top to help keep it from browning.