Wild Ramp Pesto
Isn't this ramp a thing of beauty?
Toasting the walnuts is key. But be careful not burn them, like we did the first time! A few minutes over medium heat should do the trick.
A quick whizz in the food processor roughly chops the nuts.
You use the entire ramp for this recipe, which we love.
A rough chop is all that's necessary. We love the crisp, crunchy feel of the bulbs as you cut them -- almost like slicing water chestnuts.
In go the ramp bulbs and leaves, as well as all but a pinch of the grated parmesan.
We have an interested visitor.
The recipe only calls for 1/3 to 1/2 cup olive oil. We found 1/3 cup to be perfect.
A slow drizzle will help everything emulsify.
Amanda tastes for salt and lemon juice.
Time for a second opinion.
Share
- ✉
-
Author Notes: OK, this is basically just Ramp Pesto, but I think adding the "Wild" makes it sounds a little more exciting. You can add a number of other greens to this recipe... I've tried basil (which didn't really work, for me), parsley (which made it a little milder) and arugula (which had a real snappy, spicy flavor). My friend Lola threw in a little spinach, but she's always trying to one-up me. So this is just the basic recipe... customize as you see fit. Also, use whatever nut you prefer. Some people love pine nuts, I tend to favor walnuts. Isn't this a great country? - saenyc - saenyc
Food52 Review: Fiery and bright, saenyc's pesto surprised us in a couple of ways: it's creamier than we expected it to be, despite a relatively small amount of olive oil and parmesan, and it has a lovely mild sweetness from the combination of the tender ramp bulbs and the walnuts. We added a fair amount of salt to balance and heighten the other flavors, and the juice of half a lemon. Amanda folded the pesto into some spaghetti with bacon and peas for dinner, with very happy results. - A&M - A&M
Serves 4-6
- 1 bunch of ramps
- 1/2 cup walnuts (toasted)
- 1/3 cup olive oil (or 1/2 cup, you kind of have to eyeball it)
- 1/2 cup grated parmigiano reggiano cheese
- sea salt
- pepper
- a squirt of lemon
- Wash and cut off the leaves of the ramps.
- Optional step: blanche the ramp leaves in boiling water. Some say this makes the pesto more bright and vibrant. I think it's plenty beautiful either way.
- Chop the ramps and walnuts just a bit and put them in your food processor.
- Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
- Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
- Taste for seasoning and add a good squirt of lemon.
- Use to top your favorite pasta, or grilled bread... and enjoy.
- Your Best Ramps Contest Winner!
Tags: can be made ahead, farmers market, Healthy, seasonal, Spring, travels well, Vegetarian
More Great Recipes
Share a Recipe
Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe
about 1 month ago HockingHillsHeart
Our instructor at Hocking College for the Edibles and Medicinal class had us collect ramps and make this today. It was delicious and was enjoyed with ramp crackers , also a first. So good i am looking up new recipes THANK YOU!
about 1 month ago tota
I have an abundance of wild arugula on hand, so am making this right now. Am thinking whole wheat pasta sounds pretty darn good with this for dinner tonight.
about 1 year ago lschrive
This is divine. I skipped the blanching step and all was fine - the taste was lovely. I was intrigued how the mellow walnut played against the spice of the ramp. The lemon is key. New favorite Spring recipe!
about 1 year ago Westminstress
I made this ramp pesto over the weekend and tossed it with whole wheat spaghetti (a good brand, not one that tastes like cardboard). I didn't bother blanching the leaves. Just delicious! Loved, loved, loved.
almost 2 years ago calendargirl
This makes a lovely dressing for a warm potato salad (use baby Yukon Golds or fingerlings), no other seasoning needed.
about 2 years ago joyfulleah
Just made this with squid ink pasta and pork sausage! Absolutely divine with a side of grilled asparagus - great recipe!
over 2 years ago epicureanodyssey
Brilliant!! Am using this recipe for a South American Wine Dinner in March. Will be topping halved, roasted baby potatoes with the pesto. Thanks for sharing!!
almost 3 years ago peppermintpatty
This looks so tasty! I did a slight variation but loved it anyway! What other nuts would you suggest, considering I'm not a huge fan on walnuts?
about 3 years ago healthierkitchen
Hi saenyc - how many ramps do think were in your "bunch". I was able to get two bunches yesterday, but each bunch is about four ramps. Is that about right?
about 3 years ago healthierkitchen
OK - I now see the earlier comment on bunch size. Obviously my bunches are tiny so I'll use both.
about 3 years ago sugarjunkie
I'm intrigued and looking forward to making this. Sounds perfect for spring/summertime.
about 3 years ago littleclove
I made this tonight and it's really really YUMMY! I alterd 2 things...I used Pecorino Romano cheese instead of Parm because that is my fav and it's all I had, and I used pine nuts instead of walnuts (all I had). I added it to some homemade pasta and it was amazing.
I had just gotten some ramps in my organic produce delivery box and had no idea (1) what they were and (2) what to do with them.
This turned out to be a VERY tasty dinner thanks to you...and my ramps. THANKS!
about 3 years ago saenyc
The variations are endless! So glad you liked it!
about 3 years ago GoodFoodie
Not familiar with ramps but just bought 2 bunches. Does anyone know if a "bunch" is a standard size? Is there an approx weight for a "bunch"? Thanks!
about 3 years ago saenyc
I've bought them from a number of farmers' markets this spring, and all the "bunches" seem pretty comparable.... off the top of my head, I think they usually have about 10 bulbs per bunch?
about 3 years ago Midge
Congrats! I made this for dinner last night and tossed w/ pasta and a little bacon (thanks Amanda..) Over-the-top tasty.
about 3 years ago saenyc
Thanks, I've added the bacon as well, and to me it's takes it to the next level. Although bacon pretty much takes anything to the next level!
about 3 years ago chez danisse
Congrats!
about 3 years ago ornithophagus
Made this over the weekend, very enjoyable. I mis-read the recipe though. When the directions said to blanch *only* the leaves, I thought it implied to toss the bulbs. Of course I didn't toss the bulbs, but pickled them separately. That the entire ramp should be used raw should be stated more explicitly.
So, my pesto itself only had the leaves. It was good, but not very spicy. I liked the idea enough (basil is such a high summer thing, it's fun to have an early spring alternative) that I know it will be terrific with the bulbs in too.
about 3 years ago saenyc
Glad you enjoyed it, and I agree, the recipe was a little unclear. Adding the bulbs definitely kick up the spicy level and make for a more memorable and flavorable dish.
about 3 years ago Lili E.
This sounds delicious.
about 3 years ago shayma
this is so fresh and beautiful. you have my vote!
about 3 years ago saenyc
thanks shayma! hope you give it a try!
about 3 years ago pfred
Sorry can someone tell me what Ramps is/are. I am not sure we have this in Australia.
over 2 years ago fortyniner
Hi there pfred - Ramps are not available here in Oz - they are a kind of wild leek native to North America. You could try using scallions, although there seems to be much confusion around the various states of Oz as to what the difference is between spring onions, shallots, scallions and so on.
I have a huge bunch of spring onions (or at least what we NSW folk call spring onions) which I am going to use to make this recipe and will use Pecan nuts instead of the walnuts.
about 3 years ago staceyann
I make this minus the nuts and cheese -- favorite applications are as pizza "sauce" (topped with just some fresh buffalo mozz & romano) and mixed in scrambled eggs. YUM.
about 3 years ago DCfoodgrl
Holy cow! I got a recipe SO close to this from our local farmer's market. I tried it and loved it. The next day I mixed the pesto with cottage cheese and balsamic and tossed it with fresh mixed greens. Sounds bizarre but it was SO delicious! My breath... not so much. :)