Ramps Pesto – Wild Garlic Pesto {Gluten-Free}
Looking for an awesome (Wild Garlic) Ramps Pesto recipe? Well, this one needs only 6 ingredients and your food processor! Freezer friendly, budget savvy, super quick this homemade Ramps Pesto is just what you need. Recipe suitable for Gluten-Free diets.
Today is going to be a good day folk. Why? Because it is going to be Ramps Pesto day. Can I get a yum?
Where Do You Find Ramps (Wild Garlic)?
One of my favourite things about spring is that it brings with it the wild garlic season. You know what I am talking about right? You are lucky to be able to find wild garlic (ramsons, ramps) in woods, hedgerows and parks here, there and everywhere. Alternatively, you can find wild garlic at your local farmers market.
Personally, I am chuffed about how amazingly well the patch of ramps that I planted (there is no such thing as too much wild garlic folks) is doing. So what better way to use this abundant and wonderful spring leaves than in a simply moorish wild garlic pesto? It pretty much means wild garlic for the next few lunches and suppers. Folks, you have been warned.
Please do check out the Royal Horticultural Society for a guide on how to recognise ramps if you go out foraging. Having the entire area smelling of garlic would probably be a good first clue. Or you could simply get some from a farmers market near you.
How to Make Ramps Pesto (Wild Garlic Pesto)
Homemade Wild Garlic Pesto is very easy to make and is essentially a paste of ramps (wild garlic), Parmesan, garlic and nuts with some olive oil. If you use wild garlic you get the green and the garlic all in one – time and dosh saving has only got to be a good thing right?
If you don’t have any Ramps, then substitute in other greens like basil and rocket (arugula) but, you would have to add some garlic. I tend to use cashews in this as they are a pantry staple but you can sub in any nuts you like. Roasting the nuts definitely make a difference to the flavour of the pesto so try not to miss this step.
- Put ramps (wild garlic), parmesan, cashew nuts, salt and pepper into a food processor and whizz into a paste.
- If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
- Transfer paste into a container and slowly drizzle in olive oil mixing all the time till ramps pesto is saturated.
- Adjust seasoning and serve, or store.
How to Serve Ramps Pesto
This Ramps Pesto is good served on pasta, slathered on tomatoes or grilled vegetable sandwiches or on a homemade pizza. Frankly, I just eat spoonfuls of wild garlic pesto or basil pesto or this rose petal and roasted tomato pesto straight out of the jar because I can. I keep it for up to a couple of week in the fridge.
Wild Garlic Pesto Tips
- Feel free to play around with the quantities of nuts, cheese and greens to suit your own taste.
- Alternatively, you can roast the nuts in the oven at fan-assisted 140C/ 160C/ 350F/ Gas 4 for about 15 mins.
- Ramps Pesto turns darker if left in contact with air. This is perfectly fine to eat. To try and avoid it turning dark you can cover the surface of the pesto with a layer of olive oil. I have frozen pesto for up to 3 months.
- You can use canola oil (rapeseed oil) or other oils of your choosing. I add in about 100mls (0.5 cups) for this amount of pesto but OH happily adds in more.
Can You Freeze Ramps Pesto?
The answer is yes.
First, you can keep it in the fridge for a week especially if you cover the pesto with a thin layer of oil. But you can also freeze it. Even better freeze it in ice cube trays for so you can grab these for small single serving portions or to flavour soups and baked goods etc.
Ramps Recipes
If you want more wild garlic recipes why not check out these below.
Wild Garlic and Guinness Sausage Rolls
Pesto Recipes
If you are interested in more pesto recipes why not check out this buckwheat and chickpea salad with rocket and brazil nut pesto from Natural Kitchen Adventures, this pesto and pine nut bread from Knead Whine, spinach and artichoke pesto from Family Friends Food, salmon and pesto rice bake from Foodie Quine, spring greens spaghetti from Rough Measures.
Thank you for reading my Wild Garlic Pesto recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you.
This post has been updated since I originally posted it in April 2013.
Get the Ramsons Pesto Recipe
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Ramps Pesto (Wild Garlic Pesto)
Ingredients
- 100 g (3.5oz) wild garlic
- 100 g (3.5oz) Parmesan cubes
- 100 g (3.5oz) roasted cashew nuts
- Salt
- Ground black pepper
- 100 ml (0.5 cup) olive oil
Instructions
Make the Ramps Pesto
- Put ramps (wild garlic), parmesan, cashew nuts, salt and pepper into a food processor and whizz into a paste.
- If you like your pesto chunky then whizz for a shorter time than you would if you want it smoother.
- Transfer paste into a container and slowly drizzle in olive oil mixing all the time till pesto is saturated.
- Adjust seasoning and serve.
Notes
Ramps Pesto Tips
- Feel free to play around with the quantities of nuts, cheese and greens to suit your own taste.
- Alternatively, you can roast the nuts in the oven at fan assisted 140C/ 160C/ 350F/ Gas 4 for about 15 mins.
- Pesto turns darker if left in contact with air. This is perfectly fine to eat. To try and avoid it turning dark you can cover the surface of the pesto with a layer of olive oil. I have frozen pesto for up to 3 months.
I love pesto in all its forms. Its SO delicious, and I can’t wait to get my hands on some Wild Garlic this year! Beautiful
That is a beautiful pesto! I need to make pesto more often!
I think it’s fab that you have planted yourself a patch of wild garlic! I love visiting our favourite spot in the woods to collect massive armfuls of it but I’d love to be able to swan around the garden in a floaty spring dress with a trug and gather in my harvest! Wild garlic pesto is just the bees knees and thanks so much for linking to my nasturtium pesto too 🙂
that must be an intense and awesome pesto with that wild garlic flavor!
Wow! Wild garlic pesto sounds amazing! Adding this to my must make list!!
This looks luscious! Unfortunately I’m yet to find any wild garlic growing near us. I think I will have to follow your lead and plant some in the garden for next year 🙂
That is the spirit.
Yum from my side of the world! I am a huge garlic fan and I’m also a lover of pesto. What’s not to be excited about?
Thanks for the yum.
This pesto looks delicious. Not sure I have ever had wild garlic but I am a huge fan of garlic so I can already tell that I’m going to love it!
p.s. love your photos
Thank you Jennifer.
Oh, yum. Wild garlic has such a strong flavor, I bet it makes amazing pesto. I want to try this now and then use it on top of salmon while roasting! I love your photos – such vivid green.
Oh my gosh- yes pesto on salmon. Best thing ever.
I bet this add such a pop of flavor to any dish! I’d love it on some white fish!
I know right?
I love pesto and I loooove anything with lots of garlic so this recipe sounds perfect to me!
I’ve come across while garlic in the UK and always wondered if we can eat it. Going camping soon and this is a perfect recipe for pesto a la camping (apart from I wont have a food processor!!!)
Take a hand processor with you?? Hahahaha
I adore wild garlic – not only are they cool looking, their mild flavour have made converts of some of non-garlic lovers in my life. This pesto is delightful!
I’m totally obsessed with pesto lately! I’ve been trying loads of new combinations but never tried wild garlic one. Definitely on my to-do list!
Yaye, glad my pesto lured you here.
I found wild garlic growing to day. Tons n tons of it. I feel like I’ve struck gold. Awesome. The receipt above sounds fantastic. I love garlic with every ounce of my being. I can’t live without it
Whooop Whooop. Let the wild garlic marathon begin. =D
I don’t think I have ever had the pleasure of having wild garlic – hmmm 😉 and pesto is my FAV!
Found you at the country cook!
Thanks for stopping by Heather. What other green do you use instead?
As a self-proclaimed serious pesto lover, I’m bookmarking this to make as soon as I get my hands on some wild garlic. I’m sure I see them soon at the farmers’ markets
Hey Elsa, I am looking forward to trying your red cabbage pesto.
I love pesto! This recipe sounds delish!
Awesome Wild garlic! I don’t think so I have come across wild garlic but I bet it has an intense flavor and now I just wish I had a batch growing in my garden. Does it grow in a tropical climate Bintu? Really loved the post and now I wished I could recreate your recipe. Thanks for sharing =)
Hi Helene,
I only came across wild garlic when I moved here so I don’t know if it grows in Sierra Leone but its a thought to do a Sierra Leonean version of pesto. I wonder what greens would work….