The Best Ramp Pesto- Easy Spring Recipe. (2024)

The perfect spring recipe is our wild ramp pesto. Ramps, also known as wild leeks, are the perfect mix of garlicky, oniony, and chive flavors. They are only around for a few short weeks each spring so run, don’t walk, to your farmers market this weekend to pick up your wild ramps. Make extra to freeze!

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Why This Recipe Works

The bright green leaves of ramps are reminiscent of basil. This is probably why someone first decided ramps need to be made into pesto.

And honestly, that person was right! You can chop ramps up in salads, you can pickle the ends, and you can saute the greens. But pesto is truly the one and only magical way to eat pasta.

This pesto recipe features walnuts rather than pricey pine nuts. I love the earthy flavor walnuts give. They stand up to the ramps and give a beautiful texture to the sauce.

Serve it over pasta, pair it with our fresh and bright San Marzano tomato sauce, or dip garlic bread in it. Just make it!

What Are Ramps

Ramps are often called spring onions, wild garlic, or wild leeks but they are none of these. Part of the onion family, They have a stronger garlic flavor with a bit of sweetness like an onion.

Ramps are not easily cultivated so they can't be found in grocery stores. I typically find them at specialty grocers and farmer's markets but you might find them in your own backyard.

They grow wild in the eastern United States and Canada and are in season for 2 to 6 weeks during the early Spring. Ramp season is typically late April to early June.

How Do You Store Wild Ramps?

If the ramps haven't been cleaned at all rinse the majority of dirt off and drain in the sink. Don't worry if they come covered in mud- that is totally normal.

Next, roll them in a damp paper towel, and place them in a plastic bag, unsealed. and keep them in the fridge. Make all the leaves are covered by the towel and don't bend or crush the plant.

Warning, your entire refrigerator now smells like garlic.

How to Clean Wild Ramps?

First off, ramps require a significant amount of cleaning. These babies are special and therefore so worth the extra effort.

1. Rinserampsunder cool running water.
2. Discard any tough, overly large leaves unless your recipe involves pureeing. (They offer a lot of flavor, but can be difficult to chew).
3. Trim off roots.
4. Pull back and peel off any translucent skins (these are similar to the skins you find on scallions or green onions). Warning- they do feel a bit slimy.
5. Give a final rinse until the water is clear and the ramps are free of dirt and sand.

How to Use Ramps in Recipes

Now that they are cleaned up, how do we use wild edibles in our cooking?

I use ramps in 4 ways, but whatever you choose be sure to use the bright green leaves and the white bulb.

Pesto- one of the easiest ways to consume ramps. And great over pasta, fish, meat, or veggies. You can even substitute it for the dairy-free basil pesto on our roasted veggie sandwich.

Grilled- keep them whole and cook them hot, just like a charred scallion.

Sauté- caramelize the white and pink parts, and throw in the green tops at the end. They pair especially well with mushrooms. But personally, we like them with roasted watermelon radishes.

Pickled- Pickling the bottoms and use them in your favorite East Asia or Indian dishes. A great way to keep the wild ramp love going past Spring.

🧾Ingredient Notes

This recipe uses the standard pesto format. Replacing wild ramps for basil leaves and walnuts for pine nuts.

Ramps- This recipe uses one bunch of ramps, which is typically 1 to 2 fist full. Around 8 ounces.

Oil- f you have walnut oil on hand I prefer that over olive oil in this pesto recipe. Walnut oil adds a lovely richness to the pesto. Whichever oil you choose, make sure it is high quality as the oil adds a lot to the flavor.

Cheese- Note that parmesan cheese is not vegetarian as it contains rennet. Try using Romano or Asiago cheese as a substitute.

Lemon- Not all traditional pesto recipes use lemon but I love the zip it gives simple sauces.

💭 Vegan Ramp Pesto

To make this recipe vegan substitute 1 teaspoon of nutritional yeast for the parmesan cheese.

How to Make Ramp Pesto

Once you have your ramps cleaned and prepped, this pesto comes together quickly.

Step 1- Toasted Walnuts

Just like with all pesto, we toast the walnuts first to bring out their nuttiness. Add

the walnuts in a dry skillet over medium heat. This helps to bring out their flavor. Be sure to watch them carefully as they can burn quickly.

Once the walnuts are toasted, add them to a food processor or blender. Pulse a few times to break up the pieces.

Step 2- Saute

This ramp pesto has a twist. Sautéing the white and greens part for just a couple of minutes will bring out a sweetness that perfectly complements the garlicky bite. This is what makes ramp pesto so different than a traditional basil pesto recipe.

The ramps should be sauteed over low heat and maintain their beautiful color.

Step 3- Blend

Add the wild ramps, parmesan cheese, and lemon juice, add a bit of lemon zest for a bolder flavor, to the food processor. With the food processor running slowly drizzle in the oil until the pesto reaches your desired consistency. Season with sea salt and black pepper to taste.

🌡️Storage

Wild ramps should not be frozen whole but extra pesto can be stored in the fridge for 2-3 days or frozen up to 3-4 months. Be sure to use an airtight container as the smell is a bit pungent.

I prefer to freeze pesto in ice cube trays for easy use. Once frozen the blocks can be removed from the tray and moved to a ziptop freezer bag.

More Spring Recipes

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