Ramp Walnut Pesto (Vegan)

Saturday was the first outdoor Dane County Farmer's Market on the Square of the year.  On the drive there, I Brent and I brainstormed our favorite things that may be around this early in the season.  We decided to have restraint and not buy everything the first week.  Here's what we took home:
-Spicy Cheese Empanada from Stella's Bakery (didn't make it home...)
-Country Sourdough loaf from Stella's Bakery
-Ramps
-Oyster Mushrooms
-Farmer John's Cheesecurds

And that was us holding back!

Most memorable was the ramps, which neither Brent or I have tried.  They are only available a small part of the season so we grabbed them up while we could.  They taste like a cross between onion and garlic, and they resemble green onions with larger leaves. 

Some of our booty.

After consulting the internet, I decided the best way to try the ramps was to make a simple pesto of them to eat over pasta.  It was very good.  Brent and I thought the flavor was pretty subtle mixed with pasta, but we also love garlic and hot spices.  I think almost everyone would enjoy this.

Vegan Ramp Walnut Pesto
Yield: about 1/2 cup

Ingredients:
1 small bunch of ramps, rinsed and roots removed
2 cups chopped oyster mushrooms
1/2 cup walnuts
salt and pepper to taste
about 3 tbsp olive oil
1 tbsp fresh lemon juice
1/2 tsp fresh lemon zest

Directions:
1. Bring a pot of water to a boil.  Blanch ramps for about 5-10 seconds until just wilted and bright green.  Remove ramps and place in an ice bath.
2.  In a food processor or blender, pulse ramps and walnuts.  Add lemon zest and juice. 
3.  Pulse in olive oil, until the pesto has desired consistency.  Add more walnuts if desired.  Salt and pepper to taste.

Ramp Walnut Pesto

Notes:
- Use toasted walnuts for a deeper flavor. 
-We kept it simple so the ramps would shine through, but garlic lovers may want to add a small clove or two.
-Pecarino or Parmesan cheese would be a nice addition for non-vegans.
-Try it over pasta with tofu and mushrooms: