Skip to Content

Ramp Pesto

Sharing is caring!

This ramp pesto recipe is absolutely phenomenal! The bright green color and bold flavor makes it an absolutely sensational spread or a great addition to pasta.

This easy pesto is quick to make and is perfect for ramp season, which runs from late April to early June.

This will be your new favorite way to enjoy ramps!

Ramp pesto in a white bowl with a gold spoon.

Why You'll Love this Flavorful Pesto

This wild ramp pesto is a great way to enjoy ramps and to save them for enjoyment later in the year, as this pesto freezes well.

Ramp season is such a short time - so make this pesto in the spring and enjoy it year-round spread on toast, in pasta, in soup, or on a charcuterie board.

This pesto is similar to a traditional basil pesto but it has an allium kick and a more garlicky flavor. If you like the flavor of green onions, you'll like this pesto.

Ramps, salt and pepper, pine nuts, parmesan, and olive oil.

Ramp Pesto Ingredients

Here's what you'll need to make this delicious pesto:

  • 1/2 cup pine nuts, toasted
  • 3 ounces parmesan cheese, crumbled or shredded
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces ramps (1 bunch of about 15 ramps)
  • 3 tablespoons extra virgin olive oil

If you'd like to keep the colors in this pesto bright, you can squeeze in a little lemon juice or lemon zest as well.

A Note About Sustainable Ramps

Ramps (Allium tricoccum) have exploded in popularity! If you are foraging ramps (also called wild leeks, wild spring onions in North America, and wild garlic in Europe), make sure you know how to sustainably pick them.

Foraging for ramps is now actually illegal in North Carolina, Tennessee, and Quebec because they have been overharvested by zealous ramp lovers.

Ramp bulbs and the hairy root should be left in the ground, the ramp greens and ramp leaves can be cut and used in recipes. Ramp bulbs, like any bulb plant, won't come back if they are pulled out of the ground. It can take several years for a ramp field to come back if they are improperly harvested.

If you're buying ramps, find out if they're wild ramps or if they're from a farm that specifically grows them to sell them with the bulbs.

In warmer parts of the US, ramps start to show up in early spring. If you are in the Eastern United States or Midwest, you'll likely see them in mid to late spring.

Chopped ramps on a cutting board.
Pine nuts, parmesan, salt, and pepper in a food processor.
Pulsed pine nuts and parmesan in a food processor.

How to Make this Recipe

Blitz the Nuts and Cheese - Combine the pine nuts, parmesan, salt, and pepper in the bowl of a food processor. Blend till the pine nuts and parmesan is broken down and have a sandy-like texture.

Blend the Pesto - Add the ramps and pulse to combine till the ramps have broken down. Drizzle in the olive oil, pulse to combine till the pesto is at your desired consistency.

Serve immediately or save for up to 5 days in the refrigerator.

Ramp pesto being made in a food processor.

More Spring Recipes to Try

Try some of our favorite spring recipes that celebrate the season's produce.

Ramp pesto spread onto toasted bread.

Tips for Making this Recipe

Links on some posts are affiliate links and as an Amazon Associate, I earn from qualifying purchases.

Specialty Ingredients - Fresh ramps are a specialty ingredient. They're not available in most grocery stores I shop at. You'll have better luck finding them at a farmer’s market, farm stand, your friend's garden, or in a backwoods area! Please see the not on sustainably harvesting them above.

Recommended Tools - I highly recommend using a food processor to make this recipe. I haven't tried making it in a blender, although there are some that could probably pull it off. A food processor will give you a better pesto texture.

Storing Tips - You can save this pesto recipe for up to 5 days in an airtight container in the refrigerator.

Freezing Tips - Pesto is easy to freeze. You can either save it in a quart-sized zip-top bag or spoon it into ice cube trays and freeze it to save in smaller pieces.

Diet Alternatives - If you'd like to make a vegan ramp pesto, you can substitute the parmesan for nutritional yeast.

If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating.

Yield: Makes about 1 cup

Ramp Pesto

Ramp pesto in a white bowl with a gold spoon.

This deeply flavorful ramp pesto recipe is easy to pull together.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/2 cup pine nuts, toasted
  • 3 ounces parmesan, crumbled or shredded
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 6 ounces ramps
  • 3 tablespoons olive oil

Instructions

  1. Combine the pine nuts, parmesan, salt, and pepper in a food processor. Blend till the pine nuts and parmesan is broken down and have a sandy-like texture.
  2. Add the ramps and pulse to combine till the ramps have broken down.
  3. Drizzle in the olive oil, pulse to combine till the pesto is at your desired consistency.
  4. Save for up to 5 days in the refrigerator.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 117Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 7mgSodium: 259mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

Skip to Recipe