Ramp Pesto

Ramp Pesto


  • 3 bunches ramps, cleaned and bulbs removed
  • 1/2 cup walnuts, toasted
  • 1/2 cup Parmigiano or Asiago cheese, grated
  • 3 medium cloves garlic
  • 2 teaspoons lemon zest
  • juice from one lemon
  • salt and pepper
  • 1/3 to 1/2 cup extra virgin olive oil


  1. In a food processor, place the ramps, walnuts, cheese, zest, lemon juice and a generous amount of salt and pepper and pulse until combined into a paste.
  2. With the processor running, drizzle the oil from the top, starting with 1/3 of a cup. If the pesto looks thick, at the remaining olive oil, if it is a good consistency stop at 1/3 cup.
  3. Taste and adjust seasoning if necessary.

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