Ramp & fiddlehead pesto

CHICOPEE, Mass. (Mass Appeal) – It’s a dish perfect for Springtime, and it’s easy to make at home! John Slattery, General Manager and Head Chef at Papp’s Bar and Grill showed us how to make Ramp & Fiddlehead Pesto.

Ramp & Fiddlehead Pesto

  • 1 bunch of ramps
  • 1 cup fiddleheads
  • 1/2 cup almonds
  • 1/3 cup olive oil
  • 1/2 cup grated parmigiano reggiano cheese
  • sea salt
  • pepper
  • a squirt of lemon

Blanch fiddle heads and ramps and shock cold, puree with other ingredients until smooth

 

 

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