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–+ servings
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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Prep Time 10 minutes
Total Time 10 minutes
Servings: 24 tablespoons
Course: Dressing/Condiment
Cuisine: Modern American
Ingredients Equipment Method Notes

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.

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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