Ramps (wild leeks) are delicious, but did you know the flavor in the leaves is just as strong as the bulbs? They make for an excellent pesto! So, after you’ve foraged for ramps, read on for a great ramp pesto recipe!
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Quick, Easy, Delicious Ramp Pesto
This ramp pesto recipe only takes about 10 minutes to throw together. You can have your pasta cooking and maybe some chicken going (because who doesn’t love chicken breast with pesto pasta? Mm!) at the same time. As long as you’ve already harvested your ramps, dinner can be on the table in 20 minutes!
Ramp Pesto is Versatile!
While I love it on pasta, it is also great on toast, chicken, in wraps, or one of my favorites- pesto grilled cheese! This ramp pesto can be used anywhere that you would use any other pesto- just keep in mind that this one has a strong garlic flavor.
Before You Get Started
Before you start the recipe you will need to have your ramp leaves. You can read my article on harvesting ramps here. If all you want to do is make some pesto, you can just go around and snip off the leaves. Leaving the bulbs behind to grow is great for the sustainability of the ramps.
All you need to do with the leaves is give them a quick wash and dry like you would with any other leafy green. Blanching is optional- the only benefit it will give you is your pesto won’t turn brown as quickly.
If you do choose to blanch, simply get a pot of salted water to a boil, throw two good handfuls of ramp leaves then stir and keep at a boil for 30-45 seconds. Then, using a strainer or something similar, scoop out the leaves and plunge into an ice bath. Remove once cooled and dry off.
The Recipe
For ramp pesto, you will need:
- ~2 cups ramp leaves
- 1/4 cup cheese (I use mozzarella)
- 1/2 cup olive oil (more as needed)
- 1/4 cup pine nuts, toasted (or any other, like walnuts)
- Pinch of salt
To toast the nuts, simply put in a pan on medium-low heat and watch carefully. Keep moving the nuts around until they just start to brown, then remove from heat.
Roughly chop the ramp leaves and place into a food processor (or if you’re feeling a little old school, a mortar and pestle). Add the cheese and nuts then turn the processor on low until the mixture just starts to come together.
Now add your salt to taste- if you use a salty cheese, that may be enough for you! Add about a quarter cup of olive oil and turn the processor on low. When it comes together, increase speed to high. Keep adding your next quarter cup of olive oil (or more) until it reaches your desired consistency.
The consistency of your pesto is mostly to personal preferences. Most people will want a thinner pesto for things like pasta, and a thicker pesto if using as a spread. Do what you like!
Quick and Easy Ramp Pesto
Equipment
- Food processor (or mortar and pestle)
- Spatula
- Pan for toasting nuts
- Knife and cutting board
Ingredients
- 2 Cups Ramp Leaves
- ¼ Cup Mozzarella Cheese
- ¼ Cup Chopped Walnuts (or pine nuts to be more traditional)
- ½ Cup Olive Oil
- 1 Pinch Salt or to taste
Instructions
- *Optional, to keep pesto from turning brown as quickly: blanch ramp leaves. Bring a pot of salted water to a boil and add leaves. Stir for 30-45 seconds then remove and place in an ice bath. Dry off leaves before using in pesto.
- Toast nuts by placing them into a pan on the stove at medium-low heat. Watch carefully and keep stirring until nuts just begin to brown. Remove from heat.
- Roughly chop ramp leaves and place them into the food processor with nuts and cheese. I find mozzarella works great when using for pasta. Process on low until just coming together.
- Add ¼ cup olive oil and salt (if needed) and process on low for about 15 seconds, then increase to high.
- Slowly add the remaining ¼ cup olive oil as the processor runs. Add more if needed until desired consistency is reached. Enjoy!
Notes
A Great Springtime Dish!
Ramp pesto makes a great dish to enjoy on Spring nights. It’s super quick, so you will still have time to keep up with all those Spring projects! It’s also awesome because it’s such a forgiving recipe. Almost everything can be substituted!
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