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Ramp Leaf Butter

Besides pesto, ramp leaf butter is probably the most popular recipe for preserving that delicious ramp flavor I have, and it's one I taught my line cooks to make for us to keep in the freezer for service every spring. It freezes like a dream for months if needed, and is delicious on all kinds of things. As a bonus, it only uses the leaves of the plant. The finished butter is great anywhere you'd use garlic butter, but it doesn't necessarily have to be heated to the "breaking" point to be used, think folding some into a pasta at the end, or adding to your favorite white sauce at the end. Lots more ideas in my full post on them, link in comments to that.