Ramp Pesto

Debra Whiting is owner/chef at Red Newt Cellars Winery and Bistro.

2 1/2 pounds ramp greens, coarsely chopped
1/4 cup parsley, trimmed
1/2 cup olive oil
1/4 cup Parmesan cheese, grated
2 teaspoons garlic, minced
1/2 cup pine nuts
1 lemon, zest and juice
Salt and pepper, to taste

Put ramp greens and parsley in a food processor and puree. Add remaining ingredients to work bowl and process until mixture is smooth. Taste and adjust salt and pepper.