Small bowl of wild ramp pesto surrounded by bulbs.

Wild Ramp Pesto

Spring has sprung and it's time to forage. This wild ramp pesto recipe will have you headed to the woods searching for that secret stash.

Total Time 20 minutes


  • 2 cups Wild Ramps
  • 1/3 cup chopped walnuts
  • 1/2 cup parmesan cheese
  • 1/2 cup olive oil
  • salt to taste
  • pepper to taste
  • 1 dash lemon juice


  1. Wash and clean ramps of any dirt and debris

  2. Blanch ramps in boiling water for 10 seconds.

  3. Cool ramps in an ice bath to stop the cooking process

  4. Toast chopped walnuts in a skillet on medium heat for 1-2 minutes until golden brown

  5. Crush walnuts with mortar and pestle or food processor

  6. Add cheese and ramps, continue to process until a thick paste is formed

  7. Slowly drizzle in oil olive while grinding until you reach the desired consistency

  8. Add salt, pepper, and dash a of lime juice to taste

  9. Store in a jar in the refrigerator for up to a week. Freeze for up to two months.