Quick and Easy Wild Ramp Pesto

Written by on in Wild Edibles

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
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Quick and Easy Wild Ramp Pesto

Cuisine: ItalianDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

5

minutes
Total time

15

minutes

Ingredients

  • 2 cups of wild ramp leaves, packed (can substitute 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.
  • To reduce the intensity of the wild ramp: Bring a large pot of water to a boil. Prepare a bowl of ice-cold water. When the water is boiling, blanch the ramp for 30 seconds while mixing. Remove the ramp from the boiling water and place in the cold water to stop the cooking.
    I recently added this step because I find that raw ramp gives me heartburns and I really enjoy the softer taste of blanched ramp.
  • 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 seasoning. 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.