Ingredients
2 bunches ramps (about 16), trimmed and chopped
3/4 cup extra-virgin olive oil, plus more for storage
Kosher salt and freshly ground pepper
Preparation
Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.
