Spring Ramp Pesto

We would be hard-pressed to choose our favorite, quick way to use ramps this time of year. Ramp pesto is a classic and delicious way to use this seasonal vegetable.

Here’s a simple recipe for ramp pesto that can be used immediately, thinned out with EVOO and vinegar for a great dressing or marinade, and even frozen in the freezer to enjoy for months to come.

Ingredients:

• 1 bunch of ramps (about 10-12 ramps)
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Instructions:

1. Trim the roots and any tough ends off the ramps, and wash them thoroughly.
2. Roughly chop the ramps, and place them in a food processor or blender.
3. Add the Parmesan cheese and pine nuts or walnuts to the food processor, and pulse until the mixture is finely chopped.
4. While the food processor is running, gradually add the olive oil in a steady stream until the pesto is smooth and well combined.
5. Taste the pesto and season with salt and pepper as needed. A hint of lemon zest at this stage is a perfect upgrade if you have a fresh one on hand.
6. Serve the ramp pesto with your favorite pasta, as a spread on bread, or as a dip for vegetables.

Enjoy your homemade ramp pesto! For tips and reminders to forage responsibly, read more here.