This ramp and pistachio pesto has a beautiful garlic kick and complements anything from pasta, protein, to toast.
Use a pestle and mortar to pound the chopped ramps into a paste.
Add the ground pistachios, olive oil, lemon juice and pound to mix together.
Mix in the Parmesan cheese.
Season with salt to taste.
Transfer the pesto to the clean lidded glass jar. Add a thin layer of olive oil to help preserve it. Store in the coldest part of your fridge for up to a week or freeze it for up to three months. Thaw when needed.