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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Ramp pesto in a gray bowl

Ramp Pesto

Posted by: Ari Laing

If you can get your hands on fresh wild ramps, homemade ramp pesto is an absolute must! It's got a vibrant garlic and spring onion flavor that pairs well with Pecorino Romano cheese and nutty walnuts. Add basil and lemon for freshness (and to cut back on the garlic flavor). Mix into pasta or serve with your favorite grilled proteins and roasted vegetables. Freezer-friendly!

recipe +-

Posted by: Ari Laing
Ramp pesto in a bowl
Print Recipe
5 from 1 vote

Ramp Pesto

If you can get your hands on fresh wild ramps, homemade ramp pesto is an absolute must! It's got a vibrant garlic and spring onion flavor that pairs well with Pecorino Romano cheese and nutty walnuts. Add basil and lemon for freshness (and to cut back on the garlic flavor). Mix into pasta or serve with your favorite grilled proteins and roasted vegetables. Freezer-friendly!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Breakfast, Condiment, Dinner, Lunch
Cuisine: Italian
Keyword: pesto sauce, wild leek pesto
Servings: 6 servings
Calories: 302kcal
Author: Ari Laing

Equipment

  • Food processor fitted with blade attachment

Ingredients

  • 1 lb ramps leafy stems only (see below for how to use stems and bulbs), about 2 loosely packed cups worth of leaves
  • 1 cup basil leaves
  • ½ cup Pecorino romano grated
  • ½ cup walnuts
  • 1 tsp lemon zest
  • 1 tsp Kosher salt
  • Pinch of freshly grated black pepper
  • ½ - ¾ cup extra virgin olive oil

Instructions

  • Grate the cheese. If buying a wedge of cheese and grating fresh, either grate by hand or place chunks of Pecorino into a food processor fitted with blade attachment. Pulse until very fine.
    Grated pecorino romano cheese
  • Clean and trim the ramps. Wash the ramps very well to remove any dirt. Trim the root ends off each bulb and discard, then cut just below the leafy greens. Reserve stems and bulbs for another recipe, such as pickled ramps. Meanwhile, chop the ramp leaves into pieces about 2" long.
    How to clean ramps
  • Pulse ingredients. Place remaining ingredients (except for olive oil) in the food processor along with the cheese. Pulse until very finely chopped.
    Finely chopped ramps and basil
  • Blend in olive oil. With machine on, slowly drizzle in olive oil, using ½ cup to begin, until smooth and emulsified. If pesto is too chunky, add remaining olive oil. Serve immediately or store in an airtight container in refrigerator until needed.
    Making ramp pesto

Notes

  • Pickled ramps: the best way to preserve and enjoy the stems and bulbs of fresh ramps!
  • Ramp pesto will keep for up to 1 week in a refrigerator or up to 3 months in a freezer. Tip: freeze extra pesto in ice cube trays, then add to sauces or pastas in single portions as needed!
  • Variations for walnuts: pine nuts, pistachios, pecans, or almonds
  • Can replace Pecorino Romano with grated Parmesan cheese.

Nutrition

Calories: 302kcal | Carbohydrates: 13g | Protein: 5g | Fat: 27g | Saturated Fat: 5g | Cholesterol: 9mg | Sodium: 488mg | Potassium: 63mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1533IU | Vitamin C: 10mg | Calcium: 152mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!