Ramps Pesto Recipe

Celebrate spring with this vibrant Ramps Pesto! Ramps, a wild leek with a unique onion-scallion flavor, are a Southern Appalachian delicacy. This recipe captures their bold taste in a vibrant pesto perfect for pasta, sandwiches, or as a flavorful topping. If ramps are unavailable, substitute leeks or scallions for a similar, though milder, result. Experience the taste of the Appalachian mountains in your own kitchen!

Prep Time 15 mins
Cook Time 15 mins
Calories 888.4 kcal
Protein 13g
Rating 5.0 (1 Reviews)
Ramps Pesto 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ramps Pesto

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How to Make Ramps Pesto

  1. Separate the ramp greens from the bulbs. Wash thoroughly.
  2. Roughly chop the ramp bulbs into 1/2-inch pieces.
  3. Finely chop the ramp greens.
  4. Bring a medium pot of salted water to a boil.
  5. Blanch the ramp greens: add to boiling water and cook for 2 minutes.
  6. Immediately transfer the greens to a bowl of ice water to stop the cooking process.
  7. Drain the greens well and squeeze out excess moisture using a kitchen towel.
  8. Heat 1 tablespoon olive oil in a small sauté pan over medium heat.
  9. Add the chopped ramp bulbs, 1/2 teaspoon salt, and pepper. Sauté until tender, about 5 minutes.
  10. Remove from heat and let cool to room temperature.
  11. Combine the cooled ramp bulbs, blanched ramp greens, pine nuts, and Parmesan cheese in a food processor.
  12. Pulse a few times to combine, then process continuously for 1 minute, scraping down the sides as needed.
  13. Add the remaining 2 tablespoons olive oil, remaining 1 teaspoon salt, and lemon juice.
  14. Process until smooth, about 1-2 minutes more.
  15. Taste and adjust seasoning with salt and/or lemon juice as needed.
  16. Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 1 month.

Nutrition Information (Approximate per serving)

Sodium

151 g

Sugar

3g

Fat

69g

Carbs

2g