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Wild Ramp Pesto

May 2, 2017

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.

Wild Ramp Pesto




05 min


00 min


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


Combine ramps, walnuts or pecans, grated cheese, lemon juice, salt, pepper and oil in a food processor or blender.

Puree to make a thick paste.

Continue blending, adding more oil as needed, until you reach your desired consistency.

Adjust the salt, pepper, and lemon juice to taste.

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