Wild Ramp Pesto
Prep time
Total time
Serves: 1 cup
  • 1 bunch wild ramps, cleaned and thinly sliced
  • 1 tablespoon unsalted butter
  • ⅓ cup grated Parmesan cheese
  • ¼ cup pine nuts
  • 3-4 tablespoons olive oil
  • ground black pepper, to taste
  1. First, clean your ramps. It is best to place them in a large bowl of cold water and rub off any bits of dirt. Change the water once or twice if you need to while you clean the ramps - it's best to do it this way, as they are delicate and you want to preserve as much of their flavor as possible. Dry the ramps and slice them very thinly.
  2. In a medium sized pan, melt your butter and add in the ramps. Cook for 2-3 minutes, until just slightly wilted and browned. Set aside and allow to cool to room temperature.
  3. Grate your cheese and combine it with your pine nuts on a large cutting board. Add in the room temperature ramps and use a very sharp knife to chop everything together, scraping together and chopping again, until the pesto is very fine and sticks together in a ball when you mold it together with your hands. Place the pesto in a bowl and pour the olive oil over it, mixing it together with a fork. Taste and add some fresh black pepper (and salt, if you think it's necessary, but I didn't add any). This pesto will keep well in an airtight container in the refrigerator for up to 3 days - add more olive oil as you need it, as it may dry out a bit in the fridge. Serve on sandwiches, pasta, salads, meatballs, chicken...the possibilities are endless!
Recipe by The Crepes of Wrath at http://www.thecrepesofwrath.com/2012/05/07/wild-ramp-pesto/