This wild ramp pesto recipe is made with both the ramp bulbs and the ramp greens for a bold sauce that is perfect on pasta, bread, and veggies. Ramp pesto is a delicious way to use up your Spring harvest.
Thoroughly clean ramps. Separate green leaves from white/ pink roots. Roughly chop.
Place a saute pan over medium heat, toast the nuts for 3 to 5 minutes. Keep a close eye, nuts can go from toasty to burnt quickly. Add the toasted nuts to a blender or food processor. Give it a quick whirl to break up the pieces.
Add green ramp leaves, lemon juice, cheese, and a pinch of salt to the blender. Pulse to combine. Slowly add the oil while blending at high speed. Start with a ⅓ cup of oil and add more, if needed, to get to the desired consistency.
Adjust salt, pepper, and lemon juice to taste.
Notes
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 vibrant green.
auteeing the wild ramps is an optional step but I find it brings out a bit of the natural sweetness. Add 1-2 tablespoon of the oil to the pan. Add green and white ramp parts, saute for 3 to 5 minutes until softened. Move to the blender.