By Ryan Thornburg, Executive Chef
and owner of Thornburg & Company
1 bunch of ramps
½ cup pine nuts (toasted)
½ cup olive oil
½ cup grated Parmigiano-Reggiano cheese
A squirt of lemon
Wash and cut off the leaves of the ramps. Blanch the ramp leaves in boiling water, and remove to an ice bath.
Remove ramp leaves from water and squeeze out excess water. Chop the ramps and pine nuts just a bit and put them in the food processor. Add Parmigiano cheese and a dash of salt and pepper.
Pouring the olive oil in slowly, process contents until they combine.
Add lemon and taste for seasoning.