📝 About This Recipe
Capture the fleeting magic of spring with this vibrant, emerald-hued pesto made from foraged wild ramps. Blending the pungent, garlicky punch of ramp leaves with the buttery richness of toasted walnuts and aged Pecorino Romano, this sauce offers a sophisticated twist on the Genoese classic. It is a seasonal delicacy that perfectly balances earthy sweetness with a sharp, herbaceous finish, making it the ultimate tribute to the forest floor.
🥗 Ingredients
The Wild Greens
- 8-10 ounces Fresh Ramps (cleaned, bulbs and leaves separated)
- 1 cup Baby Spinach (tightly packed; helps maintain the bright green color)
Nuts and Cheese
- 1/2 cup Walnut Halves (shelled and raw)
- 1/2 cup Pecorino Romano (finely grated)
- 1/4 cup Parmigiano-Reggiano (finely grated)
Liquids and Seasoning
- 3/4 cup Extra Virgin Olive Oil (high quality, cold-pressed)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Kosher Salt (plus more to taste)
- 1 pinch Red Pepper Flakes (optional, for subtle heat)
👨🍳 Instructions
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1
Begin by thoroughly washing the ramps in a bowl of cold water to remove any forest grit or sand. Pat them completely dry with a clean kitchen towel.
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2
Trim the roots off the ramp bulbs. Slice the white and light pink bulbs away from the green leaves. Finely mince the bulbs and set the whole leaves aside.
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3
Place the walnut halves in a small dry skillet over medium-low heat. Toast them for 3-5 minutes, shaking the pan frequently, until they are fragrant and golden brown. Immediately remove from heat to prevent burning.
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4
Bring a small pot of salted water to a boil. Prepare an ice bath in a medium bowl nearby.
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5
Blanch the ramp leaves and spinach for just 15-20 seconds until wilted and bright green. This step deactivates the enzymes that cause browning, ensuring your pesto stays vivid.
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6
Shock the greens in the ice bath immediately. Once cool, squeeze them firmly with your hands or a kitchen towel to remove as much water as possible.
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7
Roughly chop the blanched, dried greens to help the food processor process them evenly.
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8
In a food processor, combine the toasted walnuts and the minced ramp bulbs. Pulse 5-7 times until they are broken down into a coarse, sandy texture.
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9
Add the blanched greens, lemon zest, salt, and red pepper flakes to the processor. Pulse until a thick, chunky paste forms.
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10
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture is emulsified but still retains some texture.
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11
Transfer the mixture to a bowl and fold in the grated Pecorino Romano and Parmigiano-Reggiano by hand. This prevents the cheese from becoming gummy in the processor.
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12
Stir in the fresh lemon juice. Taste and adjust the seasoning with more salt or lemon if desired.
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13
If not using immediately, transfer to a glass jar and pour a thin layer of olive oil over the top to seal out air. Store in the refrigerator for up to one week.
💡 Chef's Tips
Always blanch your ramp leaves; it preserves the neon-green color and mellows the intense raw bite. Use a high-quality olive oil that isn't too bitter, as the ramps already provide a strong flavor profile. If you don't have walnuts, pine nuts or toasted sunflower seeds make excellent substitutes. Avoid over-processing the cheese in the food processor; folding it in at the end preserves a better mouthfeel. To freeze, omit the cheese and freeze in ice cube trays, then stir in fresh cheese once thawed.
🍽️ Serving Suggestions
Toss with hot linguine or trofie pasta, adding a splash of pasta water to create a silky sauce. Slather onto toasted sourdough bread and top with a soft-boiled egg and flaky sea salt. Use as a vibrant marinade for grilled spring lamb chops or roasted chicken breasts. Dollop over a bowl of fresh minestrone or white bean soup just before serving. Pair with a crisp, high-acidity white wine like a Sauvignon Blanc or a dry Riesling.