Wild Ramp Pesto

April 17, 2010 § Leave a comment


Now ramps are a type of a wild onion. This time a year, they can be either harvested in the wild in the woods in our part of the country (I am not sure how extensive the range is) or found at farmer’s markets or food cooperatives. Personally, I have a real appreciation for wild foods such as these, and, of course, you can’t beat the fact that they are free.

This simple but intense pesto is made of nothing but wild ramps from my in-laws’ woods and the Driftless Organics sunflower oil (you can also use olive). It’s wonderful to add to things you are cooking for flavoring, and you can also add it to sour cream or soft cheeses and such to make dips and spreads. I got this recipe from Linda Conroy, my Driftless Folk School Cheesemaking teacher.

Place coarsely chopped ramp greens into a bowl of a food processor fitted with a blade attachment. Reserve the red-and-white parts for another use. Replace the lid, but leave the opening in the top open.


With the motor running, pour in the oil in a thin stream through the opening. Keep adding the oil and process until the desired smoothness has been achieved.


Place in a covered container, and refrigerate until needed, or freeze.

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You are currently reading Wild Ramp Pesto at The Girl's Guide to Guns and Butter.