Hazelnut and Wild Ramp Pesto Crostini

If you are heading to a Farmers’ Market this week, be on the lookout for ramps! As a seasonal delicacy, they add an unexpected twist to this pesto. The pesto includes toasted hazelnuts, and is served on a baguette drizzled with raw honey, which helps to minimize some of that ramp spiciness! This is a beautiful Spring appetizer!

For the Pesto:
1 tablespoon olive oil + additional ½-3/4 cup
1 bunch ramps (About 15-20 ramps)
1 cup toasted hazelnuts
¾ cup grated Parmesan OR Pecorino Romano cheese
Zest and juice of 1 lemon (About 2 tablespoons juice)

For the Crostini:
Baguette
Raw honey
Additional chopped hazelnuts and/or cheese

View the full recipe at JJBegonia →