One of the first vegetable treats in early Spring is wild ramps! I grab a bunch as soon as I see it available and quickly make ramp pesto! the recipe is simple and much like the basil pesto you make during the summer with a few changes. No need to add garlic since ramps are a member of the Allium family tasting like a cross between garlic and onions. Once you have the pesto you have many ways to enjoy your wild ramps. Here are a few ideas:
- top your favorite pasta with pesto along with a little more grated parmesan cheese
- top a piece of grilled chicken, fish or beef with pesto
- top grilled bread with some fresh ricotta cheese and pesto
- add a spoonful of pesto to your salad vinaigrette
- add a spoonful to 1/2 a cup of good quality mayonnaise to use for sandwiches
- put a little pesto in an omelette
- add a spoonful to a favorite soup such as minestrone
Get creative and enjoy!
From by the bay wishing you wild ramp filled food memories!
- Allium tricoccum is a North American species of wild onion widely known as ramps and/or wild leeks. An early spring perennial, ramps have smooth light green leaves, that might have touches of burgundy or purple on the lower stem. They resemble scallion stalks and bulbs.
Ramps, like onions and garlic are an excellent source of vitamin A and C and some of their health benefits include healthy skin, teeth and bones, as well as promote healthy eyesight.
Spring Wild Ramp Pesto
- 1 bunch of ramps
- 1/2 cup walnuts (toasted)
- 1/2 cup, you kind of have to eyeball it)
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
Boil salted water in a medium saute pan. Wash and cut off the bottom roots of the ramps. Blanche the ramp in boiling water until the leaves turn bright green, 10 to 20 seconds. Place in cold water to cool. Remove from water and pat dry. Add chopped walnuts, cheese, lemon juice, salt and 1/4 cup olive and process until well combined. Slowly pour remaining olive oil to combine. Place in a covered glass jar. Store in the refrigerator until ready to use. Serve at room temperature.