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!
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.