L’AIL DES OURS PESTO
Naturally, if you can’t find ramps you can use tender spring spinach, or arugula, or a blend of lettuces. And you’ll need to add a big clove of garlic, too!
I like to serve this as a dip with fresh vegetables, over al dente pasta, or on freshly toasted bread. You’ll think of many ways to use it!
Servings: 1 cup pesto
Ingredients
- ounces About 6 l’ail des ours leaves without stems, 180g
- cup ¼ walnuts 25g
- Generous pinch of fine sea salt
- 6 tablespoons extra-virgin olive oil 90ml
Instructions
-
Place the leaves in the workbowl of a food processor and process until they are coarsely chopped. Add the walnuts and pulse until they are coarsely chopped, then add the salt and pulse once or twice. With the food processor running, add the oil slowly. Taste for seasoning.