Ingredients

• 1 bunch ramps
• 1 pint extra-virgin olive oil

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Instructions

1. Remove the white portion of each ramp, reserving for another use. Roughly chop the green portions and place in a pint jar; cover with olive oil and place the lid on tightly. Shake jar and refrigerate for at least 1 week.
2. Place oil and ramps in the blender and blend until pureed. For a more refined finish, strain oil through a cheesecloth.