Toast 50g walnuts in a dry pan until fragrant.
Combine 60g ramp bulbs and stalks, 113g ramp greens, toasted walnuts, and 30g Pecorino in a food processor.
Pulse the ramp mixture while slowly drizzling in 61g olive oil until a coarse pesto forms.
Sesli anlatım, porsiyon ayarı ve daha fazlası
