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Wild Leek (aka Ramp) Pesto
- 1/2 cup ramps (aka wild leeks), roots trimmed and roughly chopped
- 1/2 cup basil
- 3 tablespoons olive oil
- 1 teaspoon lemon zest
- 1/4 cup pine nuts, toasted
- salt and pepper to taste
- 1/4 cup parmigiano reggiano
Directions:View on Closet Cooking
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