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.

Martha Stewart Living, April 2017

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Credit: Johnny Miller

Recipe Summary

prep:
10 mins
total:
10 mins
Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Cook's Notes

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

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