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Home » Recipes » Dips and Spreads

Ramp Pesto

Published: May 18, 2019 · Modified: Apr 1, 2021 by Lexi

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This vegan ramp pesto is the perfect way to take advantage of ramp season, which runs from April to early June. Since they're available for such a short window, we're using them as much as we can! Spread this herby, delicious pesto on toast, stir into your pasta, drizzle on a pizza, or use as a dip for crackers.

Side view of vegan ramp pesto in glass jar on wood table

Why We Love This Recipe

  • Fresh and seasonal: Since ramps are only available for a short time, you're almost guaranteed to be working with a fresh, delicious product.
  • Versatile: It works as a spread on toast, as a sauce for pasta, a dip for chips, and is great with tofu. If you're cooking for your family, it also works well as a chimichurri replacement for meat.
  • Waste not: Chances are you might have some leftover ramps if you went overboard at the supermarket or farmer's market. This recipe is the perfect way to use up any extra ramps.

Ingredients

The key ingredients you need for this vegan ramp pesto include fresh ramps, basil, spinach, parsley, pine nuts and nutritional yeast.

Ingredient Notes

  • Ramps: Ramps member of the allium family, meaning they're closely related to onions, garlic, shallots, and leeks. In fact, they're often referred to as "wild leeks". They're quite strong and taste like a cross between onions and garlic.
  • Pine nuts: Pine nuts are traditionally used in pestos, but these can be substituted with pistachios, walnuts, or even pumpkin seeds.
  • Nutritional Yeast and Vegan Parmesan: we use these as a replacement for regular parmesan, but if you're OK with a little dairy, you can sub the vegan parmesan for regular.

Step-by-step Instructions

  1. Bring a medium-sized pot of water to a boil. Set aside a bowl of ice water. 
  2. Wash ramps well and trim ends off bulbs. Trim bulbs up to where the leaves start. Roughly chop bulbs and set aside. 
  3. Add greens to boiling water and blanch for 30 seconds. Using tongs or a slotted spoon, remove greens from boiling water and submerge in ice water to stop cooking process.
  4. Remove from ice water and drain. 
  5. Add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning as needed.

Expert Tips and FAQs

  • Great with pasta: You can't go wrong with a basic pesto pasta. Make a batch of this pesto, stir into your favorite cooked pasta, top with some fresh basil and pine nuts and you're good to go!
  • Spread over toast: Move over avocado toast - pesto toast is a new favorite! And if you're not a toast fan, this works great on a sandwich as well.
  • Accompany a protein: Pairs well with tofu, chicken and fish.
What are ramps?

Ramps, also known as wild leeks, are a close relative of onions and garlic.

Where can I find ramps?

You should be able to find them in your grocery store between March and June. If not, try the farmer's market.

What part of a ramp can I eat?

All parts of the ramp can be eaten, including the leaves and the bulbs.

What does a ramp taste like?

Ramps have a strong flavor that resides somewhere between onions and garlic.

Can this pesto be frozen?

Yes, you can freeze in an airtight container and enjoy within 6 months.

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, and Facebook or by subscribing to our newsletter.

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Vegan Ramp Pesto


  • Author: Lexi
  • Total Time: 15 minutes
  • Diet: Vegan
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Description

This vegan ramp pesto is the perfect way to use up fresh ramps. Ramps are only in season for a few weeks during spring, so we're using them as much as we can! Spread this pesto on toast, stir into your pasta, drizzle on a pizza, or use as a dip for crackers.


Ingredients

Scale
  • 1 cup spinach 
  • 1 cup basil
  • 2 bunches ramps (1 ½ cups ramp greens and 3 tbsp diced bulbs)
  • ½ cup chopped parsley
  • ½ cup pine nuts
  • ¼ cup hemp seeds
  • ⅓ cup vegan parmesan-style cheese
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice 
  • 2 tsp lemon zest
  • 2 tbsp olive oil
  • 1-1 ¼  teaspoon salt
  • ½ tsp pepper

Instructions

  1. Bring a medium-sized pot of water to a boil. Set aside a bowl of ice water. 
  2. Wash ramps well and trim ends off bulbs. Trim bulbs up to where the leaves start. Roughly chop bulbs and set aside. 
  3. Add greens to boiling water and blanch for 30 seconds. Using tongs or a slotted spoon, remove greens from boiling water and submerge in ice water to stop cooking process.
  4. Remove from ice water and drain. 
  5. Add all ingredients to a food processor and blend until smooth. Taste and adjust seasoning as needed.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: Dips/Spreads
  • Method: Blender
  • Cuisine: Italian-American

Nutrition

  • Serving Size: 1 Bowl for Dipping
  • Calories: 1140
  • Sugar: 8.9 g
  • Sodium: 2851.2 mg
  • Fat: 92.6 g
  • Saturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 61.1 g
  • Fiber: 16 g
  • Protein: 30.6 g
  • Cholesterol: 0 mg

Keywords: ramp pesto

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Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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