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.
If ramp season has passed you by, swap in half a pound of scallions (spring onions).
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?