Go Back
Ramp Pistachio Pesto

Ramp Pistachio Pesto

Course sauce
Keyword pesto, sauce
Author Brittany Furbee


  • ½ pound whole ramps cleaned
  • ½ cup salted pistachios shelled
  • ½ cup olive oil
  • 1 lemon juiced
  • grated Parmesan cheese
  • Salt to taste


  1. Chop the ramps in half, separating the bulbs from the leaves.
  2. 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.
  3. 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.

  4. To a food processor, add the charred ramp bulbs, ramp leaves, and toasted pistachios. Pulse until mixture is well chopped.
  5. 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.
  6. Add salt to taste and enjoy!

Recipe Notes

Notes: Enjoy ramp pistachio pesto on pasta, proteins, and anything that needs a garlicky kick!