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5 from 1 vote
Ramp Pesto made with wild garlic ramps, raw pumpkin seeds (or pepitas,) parmigiano reggiano, lemon juice and olive oil.
Ramp Pesto with Raw Pepitas
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

Simple and bright ramp pesto recipe to make the most out of ramp season.

Course: Dip/Snack
Cuisine: American
Servings: 8 people
Calories: 177 kcal
Author: Christine | Mid-Life Croissant
  • 150 g ramps (bulbs and leaves) chopped, root end trimmed
  • 1 Tablespoon unsalted butter
  • 1/4 cup raw pepitas (pumpkin seeds)
  • 1 Tablespoon lemon juice
  • 1/2 cup grated parmigiano reggiano
  • 1/2 teaspoon kosher salt
  • 1/2 cup olive oil
  1. In a medium skillet over medium flame, melt butter.

  2. Sautée ramps for about 5 minutes. Remove from heat and let cool.

  3. Add ramps and pepitas to bowl of food processor and pulse until broken down a bit.

  4. Add lemon juice, cheese and salt and process until well combined, scraping down sides when necessary.

  5. With food processor running, add oil in a steady stream until the pesto comes together at desired consistency.

Recipe Notes
  • 150 g of ramps is approximately one and a half bunches.
  • I sautée the ramps first to mellow the flavor a little bit. Consider that step optional if you prefer a stronger flavor.
  • Calorie information is approximate and varies according to exact ingredients and serving sizes.