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 for breakfast, on sandwiches for lunch and on pipes or pasta for dinner.
- Yield: makes about 1 1/2 cups
- Time: 30 minutes
- 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 juice Kosher salt
- 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 juice, then add salt. Place the pesto in the refrigerator for up to 2 weeks, filled with more olive oil.