|Tomatoes and Mozzarella with Ramp Pesto|
|Real food has dirt|
I had planned to layer some basil on my tomato and mozzarella slices and call it a day but when I saw these ramps I knew I had to try something with them right away. I recently read a recipe on Food 52 for Wild Ramp Pesto and it got me thinking... what harm could it do to throw a bunch of ramps and some olive oil into the food processor?
|Ramps ... All cleaned up|
Add in some olive oil. I used half of a large bunch of ramps - probably 12 or so were used to make this batch of pesto - so I gradually added in about a tablespoon of olive oil at a time. In the end, I probably used almost 3 tablespoons of olive oil. I seasoned the pesto with sea salt and pepper and then decided to throw in a handful of chopped pecans. Delicious. Pulse a bit more, scrape down the sides of the food processor, and transfer to a small serving dish.
To Make the Sandwiches:
I found beautiful sourdough rolls nearby and couldn't pass them up. I layered two slices of tomato and two slices of mozzarella on one side of the sliced roll and spread a heavy tablespoon of ramp pesto over the tomato and mozzarella. On the other side of the roll, I drizzled some red wine vinegar. The red wine vinegar softened the roll a bit and added a really nice flavor to the sandwich. Cut in half and serve! Enjoy.
|Ramps have a little kick ... I wasn't so heavy handed with the ramp pesto on the kids' sandwiches!|