Recipe and photos by Raisa Aziz, EdibleDC contributor
Spring is here! The market is filled with greens and pinks and light yellows. I can smell lilac and a hint of spring onions as I walk through the stalls. It’s pretty joyous after months of bundling up and eating root vegetables at every meal.
It’s also time for ramps. Somewhere between a leek and spring garlic, ramps have a fairly short season and are usually hand foraged, so it’s best to enjoy them while you can. Ramps have a unique strong oniony garlicky flavor making them an excellent base for pesto.
My recipe for ramp pesto is light on the garlic and heavier on the lemon, perfect for a perfect spring pasta or on a pizza or flatbread. Pesto can also be frozen, so it’s a great way to save the flavor of ramp season for later.
Spring Ramp Pesto
One … Read More