Description
Scale
Ingredients
- 1 bunch fresh ramps (bulbs and leaves, about 20 ramps)
- 1 bunch Lacinato or Tuscan kale (chopped)
- ⅓–½ cup good quality extra virgin olive oil
- 1 cup walnuts (shelled, halved, toasted)
- Salt & pepper to taste
Instructions
- Wash ramps thoroughly. Like leeks they require a very thorough washing to get rid of dirt and grit.
- Blanch ramps for about 10 seconds in boiling water and then immediately dunk in an ice bath. Dry ramps thoroughly.
- Toast walnuts for a few minutes in the oven at 350º or in a skillet over medium heat.
- Rinse the kale and remove the thicker, bottom portion of the kale stems. Coarsely chop kale.
- Put the toasted walnuts, blanched ramps, and chopped kale in the bowl of a food processor. Process for 30 seconds.
- Then, add 1/3 cup of olive oil and continue to process. Add more olive oil until the desired texture is established, basically until the mixture forms a creamy paste.
- Season with salt and pepper to taste.
- Transfer to a container. Use right away, refrigerate for up to 3 days or freeze for up to 1 month.