Kristin spent some time outside learning how to find and cook ramps from Chef Michael Kloeti of Michael's on the Hill.
Chef Michael Kloeti
Michael's on the Hill Restaurant
Makes 1 ½ Cups
2 ounces (8 leaves) Ramp leaves, washed
2 tablespoons Reggiano Parmesan cheese, grated
½ each Lemon juice
1 ½ tablespoon Pine nuts, toasted
1 Cup Olive oil, extra virgin
½ teaspoon Salt
To Taste Pepper, freshly ground black
-Put all ingredients into a food processor and blend until it is all chopped and
incorporated. If you prefer, you may incorporate the ingredients by using a mortar and
Delicious served with pasta, vegetables or meats.