Tender, early spring ramps (pesto)

Tender, early spring ramps (pesto)

Ramp Pesto

Chef Kaighn Raymond

Frog's Leap Public House

As usual, you're in for a treat. The May 2018 Appalachian Recipe of the Month celebrates a Southern Highland delicacy - Ramps. It comes to us via Chef Kaighn Raymond at Frog's Leap Public House in Waynesville, NC. A Unique Farm to Fork Experience: Innovative Southern Food with a Local Backbone & Home Grown Libations. 

For more on Frog's Leap Public House and advice on how to use ramps in your cooking, catch the full article here: Ramp Up the Flavor

 

Ramp Pesto

Frog's Leap 4.jpg

Ingredients:

1 pound clean ramps, chopped

4 garlic cloves

1/4 cup parmeggiano reggiano, grated

3 Tbsp roasted pine nuts

1/4 cup water

1/2 cup olive oil

1 tsp kosher salt

1 tsp. ground black pepper

1 tsp.xantham gum, if available

Directions:

In a blender add ramps, garlic and water, start blender, add oil, salt, pepper, blend smooth. Add pine nuts, parmeggiano and xantham gum, blend 5 seconds.

  • can be frozen for longer shelf life.


Kaighn B. Raymond
Owner/Executive Chef

Frogs Leap Public House

44 Church Street

Waynesville, NC 28786

828-456-1930

 

frogsleappublichouse.com

frogsleappub@gmail.com