Strawberry Top Pesto

• 36 grams parsley (stems included)
• 50 grams whole ramps (garlic can be substituted seasonally)
• 72 grams strawberry tops
• 100 grams Parmesan-style cheese
• 6 grams fresh whole cayenne
• 80 grams black walnuts
• 385 milliliters (1 3/4 cups) Georgia olive oil
• 4 grams salt

1. Remove rind from cheese and cut in 1/4-inch blocks.
2. Combine parsley, ramps, strawberry tops, cheese blocks, cayenne, and black walnuts and grind through a meat grinder with the smallest possible die setting.
3. Thoroughly mix ground ingredients in a metal mixing bowl and combine with olive oil and salt.
4. Reserve pesto in plastic containers and store in refrigerator or freezer depending on desired shelf life. It keeps for one week in the refrigerator or one year in the freezer.

parsley, ramps, strawberry tops, parmesanstyle cheese, cayenne, black walnuts, milliliters, salt

Taken from food52.com/recipes/56368-strawberry-top-pesto (may not work)