Spring Ramp Pesto (Wild Leek Pesto Recipe)
Homemade Ramp Pesto is a vibrant spring sauce made with fresh wild ramps, Pecorino Romano, and walnuts. Bold, garlicky, and freezer-friendly, it’s perfect tossed with pasta or served alongside grilled meats and vegetables. Naturally gluten-free.
Servings: 6 servings
Calories: 302kcal
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.
- 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-inches long.
- Pulse ingredients. Place remaining ingredients (except for olive oil) in the food processor along with the cheese. Pulse until very finely chopped.
- 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.
Notes
- Pickled ramps: A great way to preserve and enjoy ramp stems and bulbs.
- Ramp pesto: Keeps up to 1 week refrigerated or 3 months frozen. Freeze in ice cube trays for easy portions.
- Swaps: Use pine nuts, pistachios, pecans, or almonds in place of walnuts. Substitute Parmesan for Pecorino Romano.
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
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