Ramp & Nettle Pesto I like to make pesto's out of ramps and stinging or wood nettle. I think that pesto is one of the best ways to preserve the flavor of the plant after prolonged freezing. I use it in risotto, on pizza, added to a pasta sauce, and as a sauce for stir fry veggies a lot. So the basic basil pesto recipe is as follows: 2C Basil-Tightly packed 1/2 C cheese (parma or pecorino) 3 cloves garlic 1/4 C nuts-pine nuts are classic but I use mostly almonds and pistachios for the flavor 1/2 C olive oil Salt & Pepper to taste I use a food processor and just add all the ingredients and blend until smooth. I like this base pesto to be more of a paste, it freezes better. I add more olive oil when I want to eat it as a traditional oily pesto. When I use it as a cooking ingredient, its fine as is. Ramp Pesto: 2C Ramp Leaves (no bulbs)-Tightly packed 1/2 C cheese (parma or pecorino) 1/4 C nuts-pine nuts are classic but I use mostly almonds and pistachios for the flavor 1/2 C olive oil Salt & Pepper to taste Ive tried a quick saute on the ramp leaves and just using them raw. Raw imparts way more ramp flavor, so that is the way I do it all the time now. In general, I dont measure a lot, just taste. So if the 2C ramps dont have the ramp flavor you are wanting, just add more. Its sounds obvious, but start with a little and keep adding. You cant go back in time! Nettle Pesto: 3C Nettle-Tightly packed before steaming-I use the top few leaves and stems from the young plants. 1/2 C cheese (parma or pecorino) 3 cloves garlic 1/4 C nuts-pine nuts are classic but I use mostly almonds and pistachios for the flavor 1/2 C olive oil Salt & Pepper to taste Nettle needs to be steamed for a few seconds before using due to the stinging aspect. I usually try for about 30 seconds or until the leaves just start wilting. Better safe than sorry, so use good judgement. When I pick nettle, I use surgical gloves. I can pick them bare handed, but it takes a lot more care. The sting isnt all that bad, but bad enough that I dont want it. I found heavier gloves make it hard to pick the young stems/leaves. If the 3C nettle dont have the nettle flavor you are wanting, just add more.
Nettle and Ramp Soup 3 tablespoons unsalted butter 2 cups potatoes (I like Yukon Gold), chopped 1 medium leek, washed well, chopped 2C ramp leaves, use the bulbs as well but remove before measuring the leaves A handful of chives, plus extra for garnish 4 cups chicken stock (vegetable stock works well too) 4C of nettles-be careful when adding to soup so you dont get stung salt and freshly ground black pepper, to taste 1/4 C heavy cream Melt the butter in a soup pot over medium heat. Add the potatoes, leeks, and ramp bulbs, and toss them in the butter. Cover and sweat the vegetables over medium-low heat for about 10 minutes until soft and translucent (make sure they don’t brown). Add the stock, bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the ramp leaves, chives, and nettle and simmer another 5-6 minutes or until the leaves are soft. Season with salt and pepper. Add heavy cream. Blend in a blender until very smooth, I use an immersion blender and just do it in the soup pot. If you really want a creamy soup, strain it thru a fine sieve after blending (I dont bother doing this very often). Reheat, taste and re-season if necessary.
Ramp & Morel Risotto First get yourself some Ramps/Leeks. I have a spot where they grow right next to a brook making cleaning easy. Broth, cut up Morel pieces, bowl of Ramp bulb cross-slices and Aborrio rice (one of a number of Risotto/rices). I saute the Ramps & Morels separately. I get the risotto creamy and 80 % done and then add the Ramps and Morels. Glass of wine, salad and Ramp Morel Risotto. Satisfying!
