Ramp Pesto

onions knife
Photo: Johnny Miller
Prep Time:
10 mins
Total Time:
10 mins
1 cup

Dollop this verdant sauce atop our Dyed Deviled Eggs or Ramp Farinata, or use it to flavor our Roasted Leg of Lamb with Asparagus and Herbs.


  • 2 bunches ramps (about 16), trimmed and chopped

  • ¾ cup extra-virgin olive oil, plus more for storage

  • Kosher salt and freshly ground pepper


  1. Pulse ramps in a food processor until finely chopped. With motor running, pour in oil. Season generously with salt and pepper. To store, transfer pesto to an airtight container, pour a thin layer of oil over top, and refrigerate for up to 1 week.

Cook's Notes

For a milder pesto, blanch the whole ramps in boiling water for one minute before processing.

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