Ramp Pesto Mayonnaise

Appearing only in the spring for about 3 weeks, and growing only in the Appalachian Mountains, ramps are one of the most highly regarded and coveted ingredients in America. Referred to most often as a wild leek, the white bulbs and purple-green stalks are gathered (being careful not to over-harvest) in the woodsy mountains. They can be eaten raw or cooked and are wonderful when preserved through pickling or in jams. Here we use our ramp “pesto” to stir into rich mayonnaise creating a fantastic condiment for use on sandwiches, as a dip or stirred into salads. Try it in egg salad or chicken salad or as a mix-in for deviled eggs. We love it in the summer on fresh, soft bread with slices of warm summer tomatoes and a little salt.

Makes about ½ cup

• ½ cup mayonnaise
• 1 tablespoon Blackberry Farm Ramp Pesto

Mix together well and store, covered in the refrigerator for up to one week.

Ramp Pesto