Wild Ramp Pesto

Wild ramp pesto

Updated May 22, 2017 @ 12:51 pm

This recipe is excerpted from The Vegetable Butcher, Workman Publishing, copyright 2016. The pesto will keep in an airtight container in the refrigerator, for up to 5 days, or in the freezer for up to 3 months.

Also published on Medium.

Wild Ramp Pesto

  • Serves: 4
  • Prep Time:
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  • 1 bunch (about 10 ramps or 1/2 pound) coarsely chopped ramps
  • 1/2 cup toasted walnuts or pecans
  • 1/2 cup freshly grated Parmesan, Pecorino Romano, or Asiago cheese,
  • 1 teaspoon of the lemon juice
  • 1/4 teaspoon of salt
  • 1/8 teaspoon of pepper
  • 2 tablespoons extra-virgin olive oil or walnut oil


  1. Combine ramps, walnuts or pecans, grated cheese, lemon juice, salt, pepper and oil in a food processor or blender.
  2. Puree to make a thick paste.
  3. Continue blending, adding more oil as needed, until you reach your desired consistency.
  4. Adjust the salt, pepper, and lemon juice to taste.