Concept behind the dish
Like basil or parley, I feel that ramps lend themselves to a pesto. The flavors are bold but mellowed out a bit with the extra virgin olive oil, lemon and parmesan cheese.
I kept the chicken preparation simple (just salt and pepper) for two reasons: it is quite strong and might over power other flavors on the chicken and it is a strong enough component to fully flavor the chicken on its own.
Serving size: 4
Prep time: 15 minutes
Cook time: 5-10 minutes
1-2 lb chicken (I used boneless, butterflied chicken breast)
1 bunch ramps
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese
1/4 cup pine nuts
Juice of 1/2 lemon
Salt and pepper
Thoroughly clean ramps and remove just the roots. Add ramps, olive oil, Parmesan cheese, pine nuts and lemon juice to a blender. Blend until smooth. Add salt and pepper to taste and blend a little more to incorporate. Set aside or place in refrigerator for later use.
Add a little salt and pepper to both side of the chicken pieces. Heat grill to medium-high. Cook chicken for approximately 3-4 minutes per side (depending on thickness) or until internal juices run clear. About 1 minute before chicken has finished cooking, add a layer of ramp pesto to the top half of the chicken. Finish cooking and then remove from heat and plate.