Spring Market Sandwich with Wild Ramp Pesto

Vegetarian

A.K.A. the smugwich (because let’s be honest, who doesn’t feel self-satisfied after going to the farmer’s market?)

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country bread

tomato, sliced

pea sprouts

cheese (I used Tewksbury from Valley Shepard Creamery)

10 wild ramps

1/3 cup sliced almonds

olive oil

salt and pepper to taste

  1. Begin by making the wild ramp pesto. In a food processor, combine the ramps, almonds, salt, and pepper. Add olive oil until the pesto is your preferred consistency.
  2. Layer the pesto, cheese, sprouts, and tomato on the bread to make a delicious sandwich (if you want, you can toast the bread and melt the cheese).
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