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Ramp Oil

fresh-spring-ramp-pesto-recipe-2

1. Wash the ramps thoroughly and pat dry with paper towels. Cut off the brown roots, being careful not to cut off too much of the white bulb and waste the ramp.  As you will see at the farmer's market, ramps are equivalent to the price of gold in the vegetable world.  

2. In a non-stick skillet, heat 2 tablespoons of olive oil. Sauté ramps until lightly browned, actively stirring as they start to turn golden so that they don’t burn, about 5-6 minutes. Remove from heat.  

1. Wash the ramps thoroughly and pat dry with paper towels. Cut off the brown roots, being careful not to cut off too much of the white bulb and waste the ramp.  As you will see at the farmer's market, ramps are equivalent to the price of gold in the vegetable world.  

2. In a non-stick skillet, heat 2 tablespoons of olive oil. Sauté ramps until lightly browned, actively stirring as they start to turn golden so that they don’t burn, about 5-6 minutes. Remove from heat.  

3. In a food processor, add cooked ramps, 1/2 cup olive oil, and fleur de sel to taste. Blend on medium for about 40 seconds. Add additional olive oil if you would like a less concentrated ramp flavor. Use the oil within three days, or freeze for up to a few months.  Perfect on everything from salads, seafood, meat or as a dip for chips and vegetables.  

*Recipe easily doubles or triples.

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