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Pesto, like its English cousin pestle, both are derived from the latin word for “to crush”. In the case of this sauce or condiment, it is in reference to its traditional preparation. These days, though, most folks just buzz it up in a food processor. Honestly, that’s what I do and it tastes great. Some swear, however, that the best pesto is made in the traditional style. I think it’d be fun to compare two pestos made with the same recipe but differing only by the machine used

This stuff is amazing for a bagel schmear, stuffing into a big fat juicy morel, or stirring into some homemade mac n cheese. 1 cup of loosely packed chopped ramps, stems and bulbs (please harvest sustainably...or grow your own!) 1 cup cream cheese 2 tbsp sour cream 2 tbsp milk (optional) Pinch or two of salt (add to taste) ½ c chopped bacon (if you’re vegetarian, try frying up morels and chopping those up) 1. First, add ramps to food processor. Buzz them up until its not quit