Wild Ramp Pesto

This morning, I saw the Amateur Gourmet's post about making pasta with the Wild Ramp Pesto from Food52. Cut to a few hours later when I found myself wandering up and down the aisles of the Seward Coop without a grocery list. I saw ramps and decided I would make the same thing for dinner. I ended up going out for dinner, so the pesto will have to wait until tomorrow, but I wanted to share this since ramp season will be over soon and I wish I had known how fantastic ramp pesto was a few weeks ago. I would've been eating it by the spoonful until there were no more ramps to be found. If there are still ramps near you, grab them and try this! Next spring I'll be more prepared!

I'm planning on using it for pasta, similar to Adam, or maybe mixing it with some quinoa and doing something like this recipe, which was a favorite of mine this winter. Or maybe both!



Wild Ramp Pesto
Adapted from The Amateur Gourmet/Food52

1 bunch ramps (about 6-8)
1/2 cup freshly shredded Parmigiano-Reggiano cheese
A handful toasted walnuts
1/3 cup olive oil
Juice from half a lemon
Sea salt
Freshly ground pepper


Roughly chop the ramps and pulse in the food processor along with the walnuts and cheese.



Then slowly add the olive oil while the processor is on low. Add the lemon juice, salt, and pepper.



Pulse a few times, taste, and add more salt or pepper if needed.

Makes 1 1/2 to 2 cups.