Ramps arrive in the East Coast well before good basil can be found, so I’ve adapted a classic cool-weather pesto from Liguria, in Northern Italy, that uses walnuts and parsley instead of basil and pine nuts. Only, in this case, I am substituting the garlic in that pesto for fresh ramps, which are a kind of wild onion that has a pronounced garlic flavor.
How to Keep Your Pesto Green!
I blanch the greens first to keep them vivid; if you don’t do this, your pesto will oxidize and turn brown in a few hours unless you cover it in olive oil.
Substitutes for Ramps
If you can’t find ramps, use green garlic. Both are available at farmer’s markets in spring, although ramps are tough to locate west of Minnesota.
What to Do With Ramp Pesto
In the photo above, the ramp pesto is served with white ends of ramps, sautéed in olive oil and sprinkled with lemon zest. Use can also use your ramp pesto just as you would any other pesto: toss it with pasta or in a risotto, spread it on burgers and sandwiches, swirl it into a bowl of soup, or serve it with eggs.
How to Store Ramp Pesto
Keep the pesto covered in the fridge with a thin layer of olive oil over it, and use within a few days. For longer storage, freeze for up to three months.
More Ways to Enjoy Pesto Year Round
Fresh Basil Pesto Mint Pesto Kale Pesto Arugula Pesto Cilantro Pesto
Blanch the parsley in the boiling water for 1 minute, then submerge it in the ice water (shocking the parsley with ice water will keep it bright green). Cut the leaves off the ramps, leaving the white parts for another use. Blanch the ramp leaves in the boiling water for 30 seconds. Douse in the ice water. Pulse the mixture together a few times, then, with the motor running, drizzle in the olive oil slowly. Stop the food processor immediately after the oil is incorporated. Taste for salt, and add if needed. Serve within a couple days. For storage, keep covered in the fridge with a thin layer of olive oil over it. Freeze if you will have any left over after 3 days.
