Servings: 4 (with leftover pesto)
Garlicky spring ramps (wild leeks) make an insanely delicious pesto, an idea I first learned about from my friend, New York chef Matt Weingarten. Here, I use lightly roasted pistachios and microwave-dehydrated mint instead of the classic pesto duo of pine nuts and basil. Drying herbs in the microwave preserves their fresh flavor and retains more of their essence when compared to oven drying—the mint flavor here is subtle and elegant. With a jar of this pesto in your fridge, you can pretty much transform any “plain” dish into something really special—from scrambled eggs, to pasta, to a simple roast beef sandwich.
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If ramp season has passed you by, swap in half a pound of scallions (spring onions).
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