Ramp Pesto

Ramp Pesto

When I was little, I thought pesto was a fancy food, and that I was totally chic for liking it.  It might not be as fancy as I thought (it's actually super simple!) but a plate of pasta with homemade pesto still makes me happy, and feels like the ultimate sign of Spring.  My new favorite version uses ramps in place of garlic.  If you've never had ramps, they are a leafy cousin of onions, with a yummy, subtle garlic flavor.  Ramps are only around for a short window this time of year.  They make for a really tasty upgrade to my beloved pesto, and who knows, for the kids of today, ramps just might be the new fancy food!


  • 3 ramps
  • 3/4 cup packed basil leaves
  • 1/4 cup grated Parmesan cheese
  • 1/4 tsp salt
  • 1/4 cup pine nuts
  • 1/2 tsp lemon juice
  • 1/3 cup good quality extra virgin olive oil

Chop ramps into small pieces, using both the bulbs and leaves.  Combine the first 5 ingredients in a food processor (I use a mini food processor for this, which totally does the trick, but full size works too).  Pour lemon juice and olive oil over the dry ingredients.  Pulse several times until all ingredients are combined and it has a fine texture.  Use as a spread, dip, or sauce.  You can store it in an air tight container overnight, but it's best served fresh.

Ramp Pesto Recipe