Spring is here and that means its officially ramp season here in West Virginia! If you’ve never had ramps, they are a delicious wild onion that tastes like a mix between garlic and leeks, aka DELICIOUS. This recipe is great over pastas, proteins or really anything that needs a garlicky kick! Be sure to add my Ramp Pistachio Pesto to your list of go-to condiments!
If you are like me, and want to incorporate ramps into ALL of your meals, then check out my ramp infused recipe for Appalachian Brunch.
Ramp Pistachio Pesto
- ½ pound whole ramps cleaned
- ½ cup salted pistachios shelled
- ½ cup olive oil
- 1 lemon juiced
- ⅓ grated Parmesan cheese
- Salt to taste
Chop the ramps in half, separating the bulbs from the leaves.
Heat a large cast iron skillet over medium high heat. Add the bulbs. Allow them to cook until slightly charred for about 5 minutes, stirring halfway through the cooking time. Remove and set aside.
Reduce heat to medium low and add the pistachios to the same pan. Cook for 2-3 minutes, stirring often, until the nuts are fragrant.
To a food processor, add the charred ramp bulbs, ramp leaves, and toasted pistachios. Pulse until mixture is well chopped.
Turn the food processor on low and slowly drizzle in the olive oil. Add the lemon juice and Parmesan cheese and mix until well combines.
Add salt to taste and enjoy!
Notes: Enjoy ramp pistachio pesto on pasta, proteins, and anything that needs a garlicky kick!