Make Ahead
Wild Ramp Pesto
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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!
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!
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!
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