This week we are focusing on recipes for preserving ramps. Ramps are the first spring produce to appear, but also the first one to leave. The season is so short that preserving them is a necessity if you want to keep incorporating them into your cooking. The recipe for ramp pesto can be frozen for a few months and the confit ramp bulbs will last a few months as well and you get the bonus ramp oil as well. Long live ramp season!
- ¼ cup plus 2 tablespoons olive oil
- 3 cups ramps, coarsely chopped
- ¼ cup sunflower seeds, toasted
- ½ cup parmesan cheese, grated
- Lemon juice to taste
- Salt and pepper to taste
- In a small saute pan, heat the olive oil over medium heat. Add the ramps and saute them for about 2 minutes.
- Add the ramps, sunflower seeds, parmesan, lemon juice, salt and pepper to the food processor. Pulse a few times to mince and mix the ingredients.
- Slowly add the 1/4 cup of olive oil, pulsing continuously, until the pesto is well blended and has a thick and creamy consistency.
Confit Ramp Bulbs
- 1 cup ramp bulbs, cleaned
- 1 cup olive oil
- 1 bay leaf
- 3 peppercorns
- 3 fennel seeds
- Combine all ingredients in a pot that allows the olive oil to cover the ramps fully.
- Bring to a very gentle bubble, allowing them to cook slowly until tender.
- Allow to cool and place the ramps in a jar or other container. Strain the oil and cover the ramps with the oil.