Ramp Pesto

A fresh and flavorful ramp pesto that pairs beautifully with pasta, bread, or as a dip, featuring wild ramp greens, basil, pine nuts, and garlic.

Why You'll Love Ramp Pesto

Ramps are only around for a few weeks each spring, and this pesto puts their sharp, garlicky greens front and center alongside basil and pine nuts. Use it on pasta, as a dip, or spooned over just about anything.

Tips and Tricks

• Toast pine nuts lightly to enhance their nutty flavor.
• Adjust olive oil quantity depending on your intended use-thicker for dips, thinner for pasta sauces.
• Add parmesan cheese just before serving to keep pesto fresh and bright if storing.

Variations

• Swap pine nuts with walnuts or almonds for a different nutty profile.
• Add a squeeze of lemon juice for extra brightness.
• Use ramps and kale or spinach mixed for a milder green flavor.

Substitutions

• Use garlic confit instead of raw garlic for a mellow, sweet garlic flavor.
• Replace parmesan with nutritional yeast for a vegan version.
• Use avocado oil in place of olive oil for a lighter taste.

Best Served With

• Tossed with pasta or gnocchi
• Spread on toasted bread or crostini
• Drizzled over grilled chicken or fish
• As a dip with fresh veggies or crackers

How to Store Leftovers

• Store pesto in an airtight container in the fridge for up to 3 days. Cover the top with a thin layer of olive oil to prevent browning.
• Can be frozen in ice cube trays for 3-4 weeks.

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Ramp Pesto

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A fresh and flavorful ramp pesto that pairs beautifully with pasta, bread, or as a dip, featuring wild ramp greens, basil, pine nuts, and garlic.

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings: 24 tablespoons

Course: Dressing/Condiment

Cuisine: Modern American

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

• 6 oz ramp leaves from about 3-4 bunches
• 4 oz basil leaves
• ½ cup pine nuts toasted
• 2 cloves garlic or 4 cloves garlic confit
• Salt to taste
• ½ - 1 cup olive oil
• Parmesan cheese to taste, optional, add when serving

Equipment

• Food processor or blender

Method

 

1. Add ramp leaves, basil, toasted pine nuts, and garlic to the bowl of a food processor. Pulse a few times to combine.
2. With the machine running, slowly pour in olive oil. Use ½ cup for a thicker dip-style pesto or 1 cup for a looser pasta sauce consistency.
3. If using pesto immediately, add parmesan cheese and mix well to incorporate. If saving pesto for later, wait to add parmesan until ready to serve.

Notes

Storage: Keep it in an airtight jar in the fridge for 4-5 days, add a splash of olive oil on top to keep it from browning. Ramp season is short, so this also freezes really well for up to 3 months, hold off on the Parmesan until you're ready to use it.

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