Ramps Pesto

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1/2 cup

Ingredients Nutrition


  1. Cut the greens off of the ramps.
  2. Dice the bulbs into ¼-inch pieces.
  3. Bring a medium pot of salted water to a boil. Have a bowl of ice water next to the stove. Drop the greens into the boiling water and cook for 2 minutes. Lift the greens out of the water with a strainer and plunge them immediately into the ice water. Drain and squeeze dry. If they are still moist, roll them up into a kitchen towel and twist the ends tightly to squeeze out all of the excess moisture.
  4. Coarsely chop the greens and set aside.
  5. Heat 1 tablespoon of the oil in a small sauté pan over medium heat.
  6. Add the ramp bulbs, ¼ teaspoon of the salt and the pepper.
  7. Stir together and cook until the bulbs are tender, about 5 minutes.
  8. Remove from heat.
  9. Cool to room temperature.
  10. Place the ramp greens and bulbs in the bowl of a food processor.
  11. Pulse a few times to chop them together, then process continuously for 1 minute.
  12. Stop the machine and scrape down the sides of the bowl.
  13. Process for 1 more minutes, or until the ramp mixture is very finely chopped.
  14. Add the pine nuts, Parmesan, remaining 2 tablespoons of oil, remaining ½ teaspoon salt and lemon juice and process until smooth.
  15. Taste for seasoning, adding more salt and/or lemon juice as needed.
  16. Store in an airtight container in the refrigerator for up to 10 days or in the freezer for up to 1 month.

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