I’m a red sauce gal through and through. As a child, when my sister was demanding only pasta with butter and more parmesan cheese on it than you can even imagine (whatever you are imagining, double it), I was strictly red on top. It took until adulthood to really appreciate the fresh, herbal quality of a pesto, and now I like it all kinds of ways—on other vegetables, on sandwiches, on classic pasta, with carrot tops or kale instead of basil. But after a few years I’ve come to realize that my favorite way to pesto is ramp pesto.
A recipe for ramp pesto
A recipe for ramp pesto
A recipe for ramp pesto
I’m a red sauce gal through and through. As a child, when my sister was demanding only pasta with butter and more parmesan cheese on it than you can even imagine (whatever you are imagining, double it), I was strictly red on top. It took until adulthood to really appreciate the fresh, herbal quality of a pesto, and now I like it all kinds of ways—on other vegetables, on sandwiches, on classic pasta, with carrot tops or kale instead of basil. But after a few years I’ve come to realize that my favorite way to pesto is ramp pesto.