Wild ramp pesto from Food52

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Notes about this recipe

  • rionafaith on May 22, 2020

    YUM. I did blanch the leaves and it still had plenty of garlicky bite from the raw bulbs and stems. Used pecans instead of walnuts as that's what I had and also added a little lemon zest in addition to the juice. Made the perfect amount for 1/2 lb or so whole wheat spaghetti.

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