Ramp Pesto

Bring a large pot of water to a boil, then season it generously with salt. Fill a large bowl with ice water. Blanch the ramp leaves in the boiling water until wilted and vibrant, about 30 seconds. Immediately transfer to the ice bath to stop the cooking. Thoroughly pat the ramp leaves dry with paper towels and roughly chop.

To a food processor, add the garlic and nuts. Pulse until finely chopped and almost paste-like. Add the ramps, basil, cheese, and a squeeze of lemon juice, and pulse in short bursts until finely chopped, scraping down the sides of the bowl as needed. With the motor running, slowly stream in the oil until it reaches the desired consistency. Season to taste with salt, pepper, and more lemon juice if you’d like.