Wild ramps are a spring foraging delight in many regions. Ramps are in the onion family and they have the flavor to match! There are many delicious ways to use ramps, and ramp pesto is one of my favorites. This ramp pesto is easy to make and a great spring foraged food recipe!
Want to save this post for later?
We'll send it to your inbox, plus get updates from us every week!
Foraging Ramps for Pesto
Ramp foraging season is from late April to early June, depending on your location. It’s not too difficult to find them, as long as you live in one of the regions they grow in — mainly in the eastern United States and Canada.
Ramps, also called wild leeks, are a threatened species in some regions. Before you go foraging be sure to check if they can be harvested in your area.
In Vermont, we are lucky to have an abundance of ramps! They blanket many forest floors in springtime. However, it is still always a good idea to harvest them sustainably.
It is important to avoid pulling the entire ramp plant out with the root attached. The leaves should be cut at the base of the plant instead so that it can continue to grow in subsequent years.
Here is more info on foraging ramps sustainably.
Ramps do have a few toxic look-alikes, but if it smells like onions or garlic then it is probably a ramp (or another species of wild onion). Always double-check with an experienced forager or a foraging guidebook if you are unsure!
Related: What to Forage in Spring: 20 Edible and Medicinal Plants and Fungi, Best Foraging Books for Kids, 13 Early Spring Edible Wild Greens
How to Make Ramp Pesto
Ramp pesto is easy to make once you’ve harvested ramp leaves!
Due to the onion/garlic flavor of ramps, it’s not necessary to add any additional garlic to the pesto.
Simply place the walnuts, Parmesan cheese, lemon juice, salt, pepper, and ramp leaves in a food processor.
Put the lid on the food processor, turn it on, then drizzle in the olive oil. Let the food processor run for a minute or two until the pesto is thoroughly combined.
Taste the pesto to see if it needs more salt or anything else to your liking. If it is very thick a little bit more olive oil can be added, then run the food processor again to combine.
Transfer the pesto to a serving dish and enjoy! It will keep in the refrigerator for about a week, or it can be frozen for later use.
Freezing Ramp Pesto
Whenever I make ramp pesto, or any pesto for that matter, I like to make a big batch and freeze some for later use. This is a great way to be able to enjoy ramps after their short season has ended!
The best way I’ve found to freeze pesto is in ice cube trays. Then I have individual frozen blocks of pesto and can take out a block or two (or more) depending on how much I need. It works great!
All you do is fill the compartments of an ice cube tray with pesto.
Freeze the ice cube tray for 12-24 hours or until the pesto cubes are totally frozen solid.
Then take the frozen cubes out of the ice cube tray and store them in a zip top freezer bag in the freezer for whenever you need them. So easy and convenient!
How to Use Ramp Pesto
This ramp pesto is so delicious with a bright onion kick!
Use it on pasta, sourdough pizza (or mini pizzas), sandwiches, eggs, or anywhere else you would normally use pesto! It also pairs really well with grilled meats or roasted vegetables.
More Wild Pesto Recipes
Here are more delicious foraged and garden-fresh pesto recipes for you to try!
Ramp Pesto
Equipment
- Ice Cube Trays for freezing
Ingredients
- 1 cup walnuts
- 1/2 cup freshly grated Parmesan cheese
- 2 Tbsp lemon juice
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 4 cups ramp leaves more or less
- 1 cup extra virgin olive oil
Instructions
- Place the walnuts, Parmesan cheese, lemon juice, salt, pepper, and ramp leaves in a food processor.
- Put the lid on the food processor, turn it on, then drizzle in the olive oil. Let the food processor run for a minute or two until the pesto is thoroughly combined.
- Taste the pesto to see if it needs more salt or anything else to your liking. If it is very thick a little bit more olive oil can be added, then run the food processor again to combine.
- Transfer the pesto to a serving dish and enjoy! It will keep in the refrigerator for about a week, or it can be frozen for later use.
Notes
- Please see post for more info on foraging and identifying wild ramps.
- The best way I’ve found to freeze pesto is in ice cube trays. Then I have individual frozen blocks of pesto and can take out a block or two (or more) depending on how much I need. First fill the compartments of an ice cube tray with pesto. Freeze the ice cube tray for 12-24 hours or until the pesto cubes are totally frozen solid. Then take the frozen cubes out of the ice cube tray and store them in a zip top freezer bag in the freezer for whenever you need them.
I noticed in your picture maybe just for show of the leaves of the ramps. They are cut at the neck before the bulb . I live in New York real upstate New York. I have been doing this as a child was told you have to leave at least one leaf for the bulb to grow and produce seeds . I’m also looking for an easy ramp butter recipe thank you