Wild Ramp Pesto

Course Lunch
Cuisine American, Appalachian
Keyword farmers market, local ingredients, wild ramps
Prep Time 15 minutes
Servings 6
Calories 102 kcal
Author Erin Brighton


  • 1 bunch ramps washed
  • 3 T olive oil
  • 1 t sea salt
  • 1/4 c pecans


  1. To make the wild ramp pesto ... Add about 12 ramps into the food processor. Add in some olive oil. I gradually added in about a tablespoon of olive oil at a time. By the end, I probably used almost 3 tablespoons of olive oil. I seasoned the pesto with sea salt and pepper and then decided to throw in a handful of chopped pecans. Delicious. Pulse a bit more, scrape down the sides of the food processor, and transfer to a small serving dish.