Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Ramp Pesto Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 10 mins Total Time: 10 mins Yield: 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. Ingredients 2 bunches ramps (about 16), trimmed and chopped ¾ cup extra-virgin olive oil, plus more for storage Kosher salt and freshly ground pepper Directions 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. Rate it Print