Monday, May 11, 2015

Grilled Ramps with Pesto

These were SO GOOD! I will definitely be making them again, and I am eager to try them with romesco sauce sometime as well. If you don't have pesto on hand in the freezer, eat the grilled ramps straight or try adding a bit of balsamic vinegar to the seasonings.

2 bunches of ramps (about 6 ounces total)
Olive oil
Salt and pepper
1/4 cup pesto

Wash the ramps and trim off the end with the roots. Spread them out in a single layer on a cookie sheet. Drizzle with olive oil, then use your fingers to gently distribute the oil so they are fully coated all over. Sprinkle with salt and pepper.

Carefully place the ramps on the grill over medium heat (place them cross-wise to the grate). Grill for one minute, then turn over and grill for another 30 seconds or so. Remove from heat.

Serve the ramps hot, with pesto for drizzling at the table.

Serves 2-4.

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