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Wild leek pesto in a bowl on top of ramp leaves.
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5 from 2 votes

Ramp Pesto (Wild Leek Pesto)

If you're a fan of pesto and looking to try something new, Ramp Pesto (Wild Leek Pesto) is a delicious and unique twist on the classic sauce. Made with foraged ramps, this flavorful pesto is easy to whip up and adds a burst of springtime freshness to any dish.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer, Main Course, Side Dish
Cuisine: American, Canadian
Servings: 4 people
Author: Luay Ghafari
Cost: $5

Ingredients

  • 1 bunch Ramp leaves - about 20 or so leaves, roughly chopped
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Pine nuts - Toasted preferrable
  • ¼ cup Parmigiano Reggiano - Grated
  • Salt and black pepper to taste

Instructions

  • To the bowl of a food processor, add the ramp leaves, olive oil, pine nuts and Parmigiano Reggiano. Pulse until you reach your desired consistency. Don't over-process! You want some bite and texture for this pesto.
  • Taste and adjust the seasoning to your liking.

Notes

See the post above for flavorful additions and substitutions. 
You can also use a mortar and pestle for a more authentic pesto. 
Fun additions: Chili flakes, hot peppers, raw garlic, mint, arugula, parsley, lemon zest and lemon juice.

Nutrition

Calories: 218kcal | Carbohydrates: 5g | Protein: 4g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Cholesterol: 4mg | Sodium: 101mg | Potassium: 56mg | Fiber: 1g | Sugar: 1g | Vitamin A: 532IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 1mg