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Wild Ramp Pesto

May 5, 2012
by Shannon Hepburn


Wild Ramp Pesto  
  • (1/2 cup ramps, roughly chopped (yes, chop the whole thing - bulbs & leaves)
  • ½ cup basil
  • 3 tablespoons olive oil
  • 1 teaspoon lemon zest
  • ¼ cup pine nuts, toasted
  • ¼ cup parmigiano reggiano
  1. Place all ingredients in a food processor and puree until smooth. Season to taste with salt and pepper.
  2. Makes 1 cup

Also, check out “Ten Ways With Pesto” for imaginative pesto ideas!