Spring Pesto

• 2 cups lightly packed basil
• 1 cup lightly packed arugula
• 3 ramps
• 1/4 cup blanched, toasted almonds
• 1/4 cup extra virgin olive oil (or more, depending on the desired consistency of your pesto)
• 1/4 cup grated Parmigiano-Reggiano cheese
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/4 teaspoon freshly ground nutmeg
• Salt and pepper to taste

1. Wash and dry the basil, arugula, and ramps and place into a food processor.
2. Add the almonds, cheese, lemon juice, lemon zest, and nutmeg to the food processor.
3. Add the olive oil, a little at a time, and process until the pesto has reached the desired consistency. If you prefer your pesto a little thinner, add a little more olive oil . Season with salt and pepper to taste.
4. Serve with pasta or on top of crostini.

basil, arugula, ramps, blanched, extra virgin olive oil, cheese, lemon zest, lemon juice, freshly ground nutmeg, salt

Taken from food52.com/recipes/26858-spring-pesto (may not work)