Make Ahead

Wild Ramp Pesto

by:
April 30, 2010
5 Ratings
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

Test Kitchen Notes

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 —The Editors

  • Prep time 10 minutes
  • Serves 4-6
Ingredients
  • 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
In This Recipe
Directions
  1. Wash and cut off the leaves of the ramps.
  2. 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.
  3. Chop the ramps and walnuts just a bit and put them in your food processor.
  4. Add most of the cheese (save a sprinkle for serving) and a good dash of salt and pepper.
  5. Pouring the olive oil in slowly, process contents until they combine and look, well... pesto-y.
  6. Taste for seasoning and add a good squirt of lemon.
  7. Use to top your favorite pasta, or grilled bread... and enjoy.
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See what other Food52ers are saying.

  • cosull03
    cosull03
  • Karin Cecile Davidson
    Karin Cecile Davidson
  • Emilie Bash Romero
    Emilie Bash Romero
  • Phillippa Cannon
    Phillippa Cannon
  • SuperWittySmitty
    SuperWittySmitty

    47 Reviews

    MountainMama May 31, 2020
    This was the bomb. So delicious. We didn't have parm cheese on hand so substituted extra sharp cheddar. It was so delicious, could've just eaten it all by the spoonful.
     
    cosull03 May 11, 2020
    Classic. Smeared over toast for a bacon sandwich. I can’t wait to make this again!
     
    Karin C. May 6, 2020
    Loved this pesto! I did blanch the ramp leaves which really brightened them up. And added arugula. Served with a roasted lemon chicken. Beautiful!
     
    cosull03 May 11, 2020
    I’m with you on the arugula... just bought wasabi arugula seeds. Can’t wait to incorporate those!
     
    agi April 27, 2020
    The best ever! Took me all of 7 minutes to chop, measure, add ingredients and process. I had to stop myself from eating it then and there. Thank you!
     
    Emilie B. April 26, 2020
    Okay, I am actually using wild ramps, so, how many are in a bunch? Because someone always brings it up...Yes, I have thousands on my property, no I am not going to pick too many. I am one single person.


     
    Mimi B. April 24, 2016
    yes @kimmiebeck they say earlier that the bulbs go in. I am thinking that doing it with just the leaves (a much more sustainable way of using ramps) is going to be just fine too...a little less strong but still great. When ramp bulbs are harvested as well as the leaves that plant will never grow again...ever. With the frenzy of all things ramp at this time of year ethical foragers are pushing for less bulb harvesting and more just the harvesting of the leaves as that way the plant will regrow next year...to make ramp pesto again!
     
    kimmiebeck April 17, 2016
    Once you cut off the leaves, what do you do with the bulb? Does it go in with the leaves?
     
    cosull03 May 11, 2020
    I wouldn’t, as the bulb is very oniony... check out “pickled ramps.” That’s an alternative to throwing out the bulb!
     
    MountainMama May 31, 2020
    I just used leaves as per recipe. No stems. We forage wild ramps, cut above ground, leaving bulbs in the ground for next years growth.
     
    Phillippa C. July 14, 2014
    I made this pesto in May when wild ramps were available at Chicago's Green City Market. It was great with pasta. I froze the extra pesto and used it last week in a plain yogurt, champagne vinegar and olive oil salad dressing over grilled romaine hearts. The yogurt tempered the assertive onion flavor of the ramp pesto and the creamy dressing was a lovely contrast with the sweet, but rather bland romaine.
     
    SuperWittySmitty May 5, 2014
    Are ramps really that easy to find? The farmer's market here in Queens isn't even open yet, and they are not to be found in either of the Korean produce markets in my neighborhood, and they're pretty well stocked. I'll keep looking, but I'm frustrated.
     
    HockingHillsHeart April 12, 2013
    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!
     
    tota April 5, 2013
    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.
     
    lschrive May 5, 2012
    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!
     
    Westminstress April 23, 2012
    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.
     
    calendargirl May 24, 2011
    This makes a lovely dressing for a warm potato salad (use baby Yukon Golds or fingerlings), no other seasoning needed.
     
    joyfulleah May 1, 2011
    Just made this with squid ink pasta and pork sausage! Absolutely divine with a side of grilled asparagus - great recipe!
     
    epicureanodyssey February 9, 2011
    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!!
     
    peppermintpatty June 8, 2010
    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?
     
    healthierkitchen May 16, 2010
    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?
     
    healthierkitchen May 16, 2010
    OK - I now see the earlier comment on bunch size. Obviously my bunches are tiny so I'll use both.
     
    sugarjunkie May 14, 2010
    I'm intrigued and looking forward to making this. Sounds perfect for spring/summertime.
     
    littleclove May 13, 2010
    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!
     
    Author Comment
    saenyc May 14, 2010
    The variations are endless! So glad you liked it!