Into the Wild Ramp Pesto

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Into the Wild Ramp Pesto

Is there anything better than finding your food in the wild? These ramps (wild leeks) were found near my family cottage in Ontario. There’s only a short window to forage for ramps and I encourage you to get out there but be sure to do it sustainably by leaving the bulb and roots in the ground, covering them up with dirt after you’ve cut off the tops and only taking what you will use. This will allow the ramps to grow again and if you take the bulb, it can take up to 7 years to be replaced.

Wild Ramp Pesto
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Ingredients
  1. 1 bunch ramps
  2. 1/3 - 1/2 cup olive oil (depending on how many ramps you use)
  3. Juice from 1/2 a lemon
  4. 1/2 cup nutritional yeast
  5. Pinch of Pink Himalayan salt
  6. Pinch of black pepper
Instructions
  1. In a food processor, blend all ingredients until smooth. Depending on the amount of ramps you use, add 1/3 to 1/2 cup olive oil. Add more nutritional yeast depending on your preference for consistency and taste. Enjoy!
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Wild Ramp Pesto
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