Replacing the nuts in a traditional pesto with mushrooms gives it a creamier flavor with no grit. This intensely garlicky spread is tasty on crusty bread, spooned over eggs, in a grilled cheese sandwich, or spread over pizza crust.
6 ounces cremini mushrooms
½ cup olive oil, separated
½ teaspoon kosher salt
6 ounces ramps
2 ounces parmesan
salt to taste
Brush mushrooms lightly with a kitchen towel to remove dirt. Chop finely.
Pour 1 tablespoon olive oil into a large sauté pan, reserving the remainder for later in the recipe. Heat over medium-high. Add mushrooms and kosher salt. Cook, stirring occasionally, until mushrooms brown and liquid has completely evaporated, about 8–10 minutes. Let cool slightly.
Trim roots from ramps and roughly chop them. Place in bowl of food processor with cooked mushrooms. With motor running, slowly pour remaining oil through the feed tube until you've got a rough paste.
Grate parmesan very finely. A microplane is best for this. Stir into pesto and taste to adjust salt.
Makes a scant two cups.