Sandor Katz makes this punchy pesto capture the essence of the spring
Ramp and Wild Greens Pesto

Sandor Katz makes this punchy pesto for the spirit of Spring. Revivalist fermentation. Chickweed, a spicy herb, can be combined with the ramps he adds to, but can be supplemented by watercress, ringberries and any other peppery leaf. The same is true of the ramps — the pesto works with spring oignons or garlic as well. It's going to keep for a few weeks in the refrigerator and Katz uses it during the day: on grit or on Eggs for breakfast, on sandwiches for lunch and on pipes or pasta for dinner.

  • Yield: makes about 1 1/2 cups
  • Time: 30 minutes

Ingredients :

  • 1 cup packed chickweed, watercress, or arugula leaves, roughly chopped
  • 1⁄2 cup packed cilantro leaves, roughly chopped
  • 1⁄2 cup packed flat-leaf parsley leaves, roughly chopped
  • 1⁄2 cup olive oil, plus more
  • 1⁄2 cup finely chopped ramps, or 3 garlic cloves
  • 1⁄2 cup sunflower seeds, soaked overnight, drained
  • 2 tbsp. finely grated Parmigiano-Reggiano
  • 2 tbsp. fresh Lemon juice Kosher salt

Instructions :

  • Complete the chickweed and the coriander, pets, oil, ramps, and sunflower seeds in the bowl of a food processor and pulse until they are finely hacked. In a jar scrape the pesto, mix in the Parmigiano juice and the Lemon juice, then add salt. Place the pesto in the refrigerator for up to 2 weeks, filled with more olive oil.


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