Spring means ramps at WM Brown Farm and I mean TONS of ramps. To be honest I get sick of them after the initial excitement of first harvest but a great way to store them and enjoy there bright garlicky flavors later in the year is to make a pesto from the leaves. I make pickles from the bulbs that make the most perfect Martini garnish. (you can find that recipe in the The William Brown Project archives..http://www.thewilliambrownproject.com/2011/05/weekend-kitchen.html) The pesto freezes really well and keeps about a year or so if you can control yourself.
What you need: (besides the ramp leaves...)
Good Parmesan, nuts (I like walnuts you can use pine), Good olive oil, salt and pepper to taste
Grate cheese (about 1/2 of a cup)
Pile in chopped leaves
Nuts go in then blitz the whole thing, drizzling olive oil in thru the top of the food processor until the texture gets creamy and the way you like it.
Adjust seasoning (salt and pepper)
From here the pesto goes into freezer bags. Get as much air out as possible ...I roll them then seal. I use this pesto on fish, chicken, spooned into soups and of course risotto and pasta.