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

Vegan Ramp Pesto

  • Author: Lexi
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Category: Dips/Spreads


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.



  • 1 cup spinach 
  • 1 cup basil
  • 2 bunches ramps (1 1/2 cups ramp greens and 3 tbsp diced bulbs)
  • 1/2 cup chopped parsley
  • 1/2 cup pine nuts
  • 1/4 cup hemp seeds
  • 1/3 cup vegan parmesan-style cheese
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice 
  • 2 tsp lemon zest
  • 2 tbsp olive oil
  • 11 1/4  tsp salt
  • 1/2 tsp pepper


  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.