wile ramp pesto white dish
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Ramp Pesto

Wild ramp pesto with walnut oil
Prep Time5 mins
Cook Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: French
Keyword: Ramps, Spring Pesto, Wild Onions, Wild Ramps
Servings: 1 cup


  • 1 bunch wild ramps
  • 1/3 cup chopped walnuts
  • 1/2 cup walnut oil, divided or sub EVOO
  • 2 tsp lemon juice
  • 1 tsp nutritional yeast optional
  • salt & pepper, to taste


  • Thoroughly clean ramps. Separate green leaves from white/ pink roots.
  • Place a saute pan over medium high heat, toast the walnuts 3 to 5minutes. Keep a close eye, walnuts go from toasty to burnt quickly. Add toasted walnuts to blender or food processor. Give it a quick whirl to to break up the pieces.
  • Return pan to stove, reduce heat to medium. Add 1-2 tbsp of walnut oil to the pan. Add green and white ramp parts, saute 3 to 5 minutes until soften. Move to blender.
  • Add green ramp leaves, lemon juice, nutritional yeast and pinch of salt to blender. Pulse to combine. Slowly add the walnut oil while blending on high speed. Start with a 1/3 cup of walnut oil and add more, if needed, to get to desired consistency.
  • Adjust salt, pepper and lemon juice to taste.


AIP compliant, omit black pepper
It is optional to blanch the green ramp leaves. I only do this if I am making the pesto ahead of time and want to ensure it stays a vibrant green.
Pesto will keep for 3 days in the refrigerator.