Page 36 - Valley Table - Spring 2021

RAMP PESTO
COURTESY OF CHEF JOSH KRONER, OWNER OF TERRAPIN IN RHINEBECK
Ramps are susceptible to parasites and bacteria,
so they need to be cleaned very well and cooked thoroughly before they are enjoyed in a springtime recipe. At Terrapin, this ramp pesto is served over pan-seared salmon, but it’d be delicious with almost any protein, or anywhere else you’d serve a traditional pesto.
Ingredients
2 cups ramps, blanched and chopped 1 cup spinach leaves
1 teaspoon finely chopped garlic
1⁄4 cup grated Parmesan
1⁄4 cup cashews
2 tablespoons lemon juice 1 teaspoon honey
1 cup extra-virgin olive oil salt and pepper to taste
Method
1. Begin by washing and blanching your ramps. Bring a large pot of water to a boil, then submerge the ramps in the boiling water for 30 seconds. Remove and immediately plunge into a bowl of ice water to stop the cooking. Drain and squeeze to remove any excess water, then chop.
2. Combine all ingredients except olive oil in the bowl of a food processor. Process ingredients until very finely chopped. With the food processor running, slowly stream in the olive oil. Season to taste with salt and pepper, and serve immediately.
34 the valley table april – may 2021 photos by christen wagner (pesto); by meghan spiro (soup)