Grilled Zucchini with Smoked Ramp Pesto

Ingredients:

For the Squash:

• 1lb Baby Zucchini
• Extra Virgin Olive Oil, for drizzling
• Sea Salt 

For Ramp Pesto:

• 1lb Ramps, whites and leaves (or other wild onion)
• 1/4 Cup Walnuts. toasted
• 3 Tbsp Parmesan Cheese, grated
• 1/2 - 3/4 Cup Extra Virgin Olive Oil
• 1 Tbsp Lemon Juice, freshly squeezed
• Salt to taste

Directions:

For the Squash:

• Pre-heat grill over medium
• Slice zucchini in half length-wise
• Drizzle with extra virgin olive oil to lightly coat
• Season with sea salt
• Place sliced zucchini cut side down and cook for 1 minute
• Turn over each zucchini and cook on the other side for 1-2 minutes
• Remove from heat and place on a platter
• Drizzle with Smoked Ramp pesto (or any of your favorite pesto recipes) and serve

For the Smoked Ramp Pesto:

• Wash and clean ramps of any dirt and debris

• Drizzle ramps with olive oil to coat
• Place ramps in a smoker or on the grill for 3-5 minutes
• Take ramps off of the smoker or grill and set aside to cool
• Toast chopped walnuts in a skillet on medium heat for 1-2 minutes until golden brown
• Add the walnuts, cheese and ramps, into a food processor and begin to blend
• Slowly drizzle in oil olive while blending until you reach the desired consistency
• Add salt, pepper, and lemon juice to taste
• Store in a jar in the refrigerator for up to a week. Freeze for up to two months