Ramp Pesto Recipe and Freezing Tips for Storage

Last Updated on November 23, 2022 by Ellen Christian

You are going to love this Ramp Pesto Recipe! Ramps, otherwise known as wild leeks or wild garlic are just one of the foods that I forage in my area each year. And, when it comes to wild edibles, they are often the first spring crop.

Ramp Pesto Recipe

This Ramp Pesto Recipe is made with ramps and pine nuts. Whether you know them by ramps, ramsons, wild leeks, or wild garlic, it is the same thing. The name of the plant is allium tricoccum. There aren’t a lot of ramp recipes out there that I’ve found. But, it’s easy to make pesto and serve it over your favorite pasta.

So, if you don’t happen to have ramps, you can easily make this recipe with parsley, mint, chives, or another type of green onion. And, if you cannot find ramps growing wild in your area, you might be able to find them in your grocery store or at your farmer’s market or food coop.

If you’ve never tasted ramps before, they have a garlicky taste that makes them perfect for this Ramp Pesto Recipe. If you break a tip off from the ramps when you’re harvesting them, you will smell onion.

So, if you are harvesting wild ramps for the first time, I highly recommend you go with someone who knows what they’re doing. Or, that you get a really good wild edible identification book. You will want to look for them very early in the spring at about the same time your wild bulbs are starting to sprout. If you have lilacs already in bloom, you may have missed the season. You want to harvest them before they bloom.

What do I need to make this Ramp Pesto Recipe?

You need a few simple ingredients:

• Wild ramp leaves
• Olive oil
• Garlic clove
• Pine Nuts
• Finely grated parmesan cheese
• Salt to taste

You will also need a non-stick pan to roast the pine nuts and a food processor to process everything finely.

How do I make Wild Ramp Pesto?

This really is a simple recipe to make. Pesto is so easy to make but it sounds intimidating if you’ve never tried it before. You may also like this easy pesto recipe.

• Roast pine nuts in a pan on low to medium heat till nuts turn brown. Do not add any oil, dry roast only. Be patient, it takes a while for all the nuts to turn brown.
• Put garlic, parmesan, olive oil, roasted pine nuts in a food processor, add wild garlic leaves in batches to process.
• Add salt to taste.

 

What should I serve Ramp Pesto on?

Once you’ve made this Ramp Pesto Recipe, you can serve it on top of spaghetti or linguine. Or, if you prefer, you can spread it on your favorite homemade bread. Or you can top your chicken breasts or your fish with it. Why not try it on gnocchi or polenta? Here are a few recipes you can try to get started.

• Italian Polenta Bites

• Gluten-Free Bread

• Carrots with Pesto and Feta

How can I store leftovers?

If you have leftovers from this Ramp Pesto Recipe, you can store them in the refrigerator for three to five days. Make sure they are in a tightly covered container to keep them fresh. 

This ramp pesto will freeze well. You can store individual servings in an ice cube tray. Then, just take out one or two when you’re ready for dinner. Since ramps are only available for a short period each year, it’s a good idea to make a big batch and then put some away. It will stay good in the freezer for up to six months.

More foraging recipes and posts

Foraging is fun. And, once you know how to do it, you may find yourself want to learn more. If so, check out these posts.

• Baking with Wild Apples
• 25+ Wild Edible Recipes
• Are lilac flowers edible?
• Wild garlic biscuits

More condiment recipes

I love making my own condiments because I control what I put in them. If you want to give it a try, here are a few simple condiment recipes that you can make.

• Homemade Mustard

• How to Make Mayonnaise

• Homemade Barbecue Sauce

• Shrimp Cocktail Sauce

• Avocado Chimichurri Sauce