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A Topic for Ramps


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A friend gifted me this:

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A pound + of ramps.  Sustainably harvested, somewhere up in the Hudson River valley (I think).  So I got a little busy (cleaning these suckers is a pain):

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Couple of cups of ramp pesto, and some rather "rustic" ramp butter.  Like, it could have been finer had I used the food processor, but I chopped the ramps and mushed them with the butter by hand.

AS I do when I make pesto with basil, this has no cheese added at this point.  I learned from an old Italian cook not to add the cheese if it's not going to be used right away, as the cheese doesn't get any better sitting in the pesto.  And for this ramp pesto, pistachios.

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53 minutes ago, MitchW said:

or this ramp pesto, pistachios.

Interesting. Pistachios for the pine nuts, or in addition to? Does that not alter the taste-profile significantly? On my mind's tongue, though, I can see it working well. How did you handle the basil and garlic?

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8 hours ago, relbbaddoof said:

Interesting. Pistachios for the pine nuts, or in addition to? Does that not alter the taste-profile significantly? On my mind's tongue, though, I can see it working well. How did you handle the basil and garlic?

Basil and garlic get pine nuts when I make a batch of more traditional pesto (and I try to make sure the pine nuts are Italian, or at least Mediterranean). I also don't add the cheese until I'm tossing with pasta, or potatoes, or whatever.  I know people use walnuts instead of pine nuts; I'm just not as big a fan of the walnut.  I think the pistachios worked pretty nicely, offering a slightly sweeter profile - but I haven't yet used the pesto in or on anything, only tasted it.

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Ramps available at "corner store", $39/lb.    On way out of store, I encountered a man with a bunch in his hand.  He was showing and trying to explain them to a young butcher.   I quipped that I wanted to go home with HIM.     He was delighted, telling the butcher, "See?   SOME people understand them!"

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