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A close-up of a metal jar lid with a label that reads RAMP PESTO. The lid is from a Ball Sure Tight jar.

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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Course: Dressing/Condiment
Cuisine: Modern American
Calories: 2399
Ingredients Equipment Method Nutrition

Ingredients
  

  • 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.

Nutrition

Calories: 2399kcalCarbohydrates: 14gProtein: 13gFat: 263gSaturated Fat: 33gPolyunsaturated Fat: 46gMonounsaturated Fat: 170gSodium: 11mgPotassium: 764mgFiber: 4gSugar: 3gVitamin A: 6002IUVitamin C: 23mgCalcium: 225mgIron: 9mg

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