OPTION ONE
1 bunch of Veggie Box ramps
1 garlic clove
1/4 cup walnuts (toasted)
1/3 cup olive oil (you kind of have to eyeball it)
1/3 cup grated parmigiano reggiano cheese
sea salt
pepper
a squirt of lemon

OPTION TWO (w/green garlic)
1 bunch of Veggie Box ramps
1/2 of Veggie Box green garlic (white and light green
parts)
1/4 cup walnuts (toasted)
1/3 cup olive oil (you kind of have to eyeball it)
1/3 cup grated parmigiano reggiano cheese (also
eyeball it?)
sea salt
pepper
a squirt of lemon

1 bunch of Veggie Box ramps 1 garlic clove 1/4 cup walnuts (toasted) 1/3 cup olive oil (you kind of have to eyeball it) 1/3 cup grated parmigiano reggiano cheese 1 bunch of Veggie Box ramps 1/2 of Veggie Box green garlic (white and light green 1/4 cup walnuts (toasted) 1/3 cup olive oil (you kind of have to eyeball it) 1/3 cup grated parmigiano reggiano cheese (also

OPTION ONE
If you are using a food processor, add everything but the oil and pulse to combine. Then, turn the motor on the processor and drizzle in the olive oil. Be careful not to let the mixture become a smooth paste!

OPTION TWO
In a food processor, add everything but the oil and pulse to combine. Then, turn the motor on the processor and drizzle in the olive oil. Be careful not to let the mixture become a smooth paste! If you are planning on freezing the pesto to store for later use, make sure to quickly sautee the ramps before adding to the food processor.