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April Food Festival: Ramp Pesto



Our 2023 calendar theme, Preservation, is an ode to the art of preserving the harvest as well as a salute to the self-preservation of body and spirit. These have been challenging years! It’s fair to say we have been pickled and fermented, but that life goes on. It is the celebratory moments and the opportunities to come together that we relish.

This month, we’re celebrating ramps and preserving this spring treat with a ramp pesto shared by Chef Andrew Smith.

Enjoy this pesto on pasta, as a sandwich spread, on pizza, or even as a marinade for your favorite protein.

Ramp Pesto Recipe

by Andrew Smith, Culinary Director

Yield: 1/2 cup pesto


  • 6-8 ramps
  • ¼ c EVOO
  • 1 Tbsp toasted pine nuts
  • 2 Tbsp grated Parmesan cheese
  • Salt


  1. Separate ramp leaves from the bulbs. Slice the bulbs in rings and set aside. Prepare a bowl of ice water. Bring a pot of water to a hard boil and blanch the ramp tops for one minute, then shock in prepared ice water for 1 minute. This helps preserve the color of the ramps. Remove and drain, wringing out any excess water.
  2. In a food processor, place ramp leaves and bulbs, pine nuts, and Parmesan cheese. Blend together, gradually drizzling in olive oil till it becomes a paste. Be careful not to overprocess as you want it to remain a bit chunky. Taste and adjust seasoning as needed.

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