Wild Ramp Pesto

Ramp Pesto

Ramp Pesto

A disclaimer about this ramp pesto: Because ramps have such strong flavor, the oil and Parmesan in this recipe should be increased and decreased according to preference.


  • 1/2 pound ramps, washed, ends trimmed, and leaves and bulbs coarsely chopped
  • 2/3 cup lightly toasted pine nuts
  • 2/3 cup coarsely grated Parmesan cheese
  • 1/2 cup virgin olive oil
  • 1/2 teaspoon freshly grated lemon juice
  • 1/4 teaspoon freshly grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


Put the ramps, pine nuts, and Parmesan in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times or until coarsely ground.

Move the ramp mixture to a bowl and stir in the olive oil, lemon juice and zest. Add the salt and pepper to taste.

Store refrigerated in a glass jar for up to 5 days.

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