Ramp Pesto Recipe – Simply Scratch

In this Ramp Pesto Recipe, wild leeks (ramps), garlic, toasted pine nuts and parmesan cheese blended with olive oil and lemon juice for a creamy delicious condiment. Recipe yields about 2 cups or 16 (2 tablespoon) servings.

If you find yourself blessed with ramps, make pesto!

Over Mother’s Day weekend, Pat and I took Finn with us to the family’s cabin for our annual morel hunt. All in all we found 10 good size morels and pat dug up a few bunches of ramps. On our last night Pat grilled up steaks while I sautéed ramps and morels in butter to serve over top. I took home a small bunch just to make pesto.

If you love garlic and green onions, you’re gonna love the flavors in this pesto.

To Make Ramp Pesto You Will Need:

• ramps – Learn all you need to find, harvest and clean ramps here.
• pine nuts (toasted) – You could also use walnuts or almonds.
• parmesan cheese – Or use pecorino romano cheese. Freshly grated is always best.
• garlic – This is optional as ramps tend to be garlicky on their own.
• kosher salt – Enhances the flavors of the pesto.
• extra virgin olive oil – Lends flavor and richness.
• lemon juice – Brightens the flavors of the pest.

WHAT ARE RAMPS?

Ramps are essentially wild leeks. They are part of the allium family (allium tricoccum) – related to green onions, shallots and the leeks you see in the grocery store. They are native to North America and are found and foraged in the woods under the shady canopy of trees in the spring.

The entire plant is edible from the bulb to the leaves (excluding the roots😉). Although pungent, they are extremely versatile and taste like the combination of garlic and onion. There are lots of ways to enjoy ramps; raw, roasted, grilled, sautéed, grilled and you can also pickle the stem and bulb too.

However today we are making pesto. Obviously.

Click Here For More Information on where you can find ramps, how to harvest, clean and store ramps!

In the bowl of your food processor, fitted with the blade attachment, add the roughly chopped ramp leaves, chopped ramp stems and bulbs, 1/4 cup toasted pine nuts, 1/4 cup freshly grated parmesan or pecorino Romano cheese and a pinch of of salt.

Since ramps (wild leeks) do have a garlicky onion flavor, you can totally omit the garlic if you wish. However, if you love garlic like I love garlic, add 1 smashed and peeled clove to the food processor as well.

Squeeze in the juice of 1/2 a large lemon.

Lastly, pour in 1/2 to 3/4 cup of olive oil. This will depend on the consistency you prefer. Add less for a thicker spreadable pesto, or add more for a thinner consistency. Totally up to you.

Secure the lid and pulse a few times. Stop, remove the lid and scrape the sides of your food processor.

Secure the lid once more and process until desired consistency.

That’s it my friends! If you’re lucky enough to find and forage ramps this year, make pesto!

How To Store Ramp Pesto:

Store the pesto in a jar or container with a tight fitting lid. If store properly, homemade pesto can last up to 5 to 6 days.

How To Freeze Ramp Pesto:

Fill an ice cube tray with 2 to 4 tablespoons of pesto, I like to drizzle a little olive oil over top before covering with a lid. Freeze up to 6 months or longer. This way you’ll have homemade ramp pesto at your fingertips to thaw and add to sauces or dressings.

How To Use Ramp Pesto?

• Serve it with warm toasty bread.
• As a spread in sandwiches or wraps.
• Top grilled steak, chicken or seafood.
• Toss it with cooked pasta, couscous or rice.
• Add to soups, stews, salad dressing or marinades.

Enjoy! And if you give this Ramp Pesto Recipe recipe a try, let me know! Snap a photo and tag me on twitter or instagram!