Wild Leek and Carrot Greens Pesto (makes about 1 1/2 cups of pesto)2 small bunches wild leeks (ramps)
greens of 1 bunch of carrots
large bunch of basil, parsley, or any other herb
3/4 cup walnuts
juice of half a lemon, or more to taste
one clove garlic
1/3 cup olive oil
1. Trim about an inch or so of the white parts of the ramps. Soak them in a large bowl of water to rid them of dirt. Rinse the carrot greens and herbs.
2. Put the ramps, carrot greens, herbs, walnuts, lemon juice, and garlic in a food processor. Process until the greens have broken down, then slowly drizzle in the olive oil while the food processor is running. Add 1/4 to 1/2 teaspoon of sea salt and pulse to combine. Serve the pesto over whole grain pasta or any other type of grain you'd like. You can even use it as a dip for veggies.
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