It’s wild ramp season! If you are lucky enough to have spots, go get you some. A lot of people only keep the stalks, but the leaves are absolutely delicious!
Quick and Easy Wild Ramp Pesto
Cuisine: ItalianDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking timeminutes
Total time
10
minutesIngredients
2 cups of wild ramp leaves, packed (can sub half the wild ramp leaves with basil leaves)
1/2 cup freshly grated Romano or Parmesan cheese
1/3 cup pine nuts (can sub chopped walnuts)
Zest and juice of 1 lemon
1/4 teaspoon salt, or more to taste
1/8 teaspoon freshly ground black pepper, or more to taste
1/2 cup extra virgin olive oil
Directions
- Heat a skillet under medium-low heat. When hot, add the pine nuts. Grill while constantly mixing until lightly brown, about 2 minutes. Remove the pine nuts from the skillet to not over cook.
- If you have a food processor, blend all the ingredients
- If you do not have a food processor, mince the wild ramp leaves and roughly crush the pine nuts.
- In a large bowl, mix all the ingredients. Adjust the salt. Separate in small jars, store in the refrigerator, and enjoy!
- I recommend resting in the refrigerator 2 days before consuming for less wild ramp sharp taste.
Recipe Video
SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:
- The wild ramp leaves can be replaced by basil leaves, like in the traditionnal recipe.
Hey! I am an outdoor enthusiast who loves cooking natural ingredients and share his passion… About Me
