Name: Simple Spring Ramp Pesto Recipe
Prep time: 10 min
Total time: 10 min
Yield: 12
Cuisine: US
Ingredients: 1 1/4 cups ramp leaves, thoroughly rinsed and dried; 2 tablespoons pine nuts, lightly toasted; 1 clove garlic, peeled and roughly chopped; 10 tablespoons extra-virgin olive oil, plus more as needed; 1 1/4 cups finely grated Parmesan cheese, preferably Parmigiano-Reggiano; Sea salt to taste; Freshly ground black pepper to taste (optional)

Pesto Pasta

Easy Ramp Pesto

PREP TIME

10 mins
COOK TIME

0 mins
TOTAL TIME

10 mins
SERVING

12 People
VIEWS

6

Capture the fleeting essence of spring with this vibrant ramp pesto. Its garlicky, oniony notes sing on pasta, elevate simple bruschetta, or transform grilled fish into a gourmet delight.

Ingridients

Adjust Servings

1 1/4 cups ramp leaves, thoroughly rinsed and dried

2 tablespoons pine nuts, lightly toasted

1 clove garlic, peeled and roughly chopped

10 tablespoons extra-virgin olive oil, plus more as needed

1 1/4 cups finely grated Parmesan cheese, preferably Parmigiano-Reggiano

Sea salt to taste

Freshly ground black pepper to taste (optional)

Nutrition

Carbohydrate

2 g
Cholesterol

7 mg
Fiber

0 g
Protein

4 g
Saturated Fat

3 g
Sodium

129 mg
Sugar

1 g
Fat

14 g
Unsaturated Fat

0 g

Follow The Directions

01

Step

In a food processor, combine the ramp leaves, toasted pine nuts, and chopped garlic. (2 minutes)

02

Step

Pulse until the mixture is finely chopped and relatively uniform. (1 minute)

03

Step

With the food processor running, slowly drizzle in the extra-virgin olive oil until a smooth paste forms. Add more olive oil if needed to reach your desired consistency. (3 minutes)

04

Step

Transfer the pesto to a bowl and gently fold in the finely grated Parmesan cheese. (2 minutes)

05

Step

Season generously with sea salt and freshly ground black pepper (if using) to taste. (1 minute)

06

Step

Serve immediately or store in an airtight container in the refrigerator, topped with a thin layer of olive oil, for up to 3 days.

Toast the pine nuts in a dry skillet over medium heat for enhanced flavor.
Adjust the amount of garlic to your preference; ramps can be quite pungent.
For a smoother pesto, blanch the ramp leaves in boiling water for 30 seconds, then immediately transfer to an ice bath before processing.
To preserve the bright green color, add a squeeze of lemon juice.
Pesto can be frozen in ice cube trays for longer storage. Thaw as needed.

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Adolf Bashiriandeckow

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.