Ramp pesto is terrific on pasta with a little freshly grated Parmesan cheese. Consider adding it on top of a homemade pasta.
By | March 15, 2014


Heat one tablespoon of olive oil in a skillet on medium heat. Add the 2/3 cups ramp bulbs and stems to the skillet and sauté until soft but not browned. Reduce heat if necessary.

Transfer to a food processor. Add the green tops, cheese, nuts and basil. Process until fi nely chopped, scrapping down the sides several times. With machine running, gradually add ½-cup olive oil and purée until smooth.

Season with salt and white pepper to taste. Transfer pesto to a bowl. Can be made a day ahead and refrigerated or frozen in ice cube trays. When frozen, transfer pesto cubes to a freezer bag.

For a homemade pasta recipe and on-line pasta cooking demonstration, visit my website www.chefterrimilligan.com

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When Chef Terri Milligan thinks of spring greens, she's not thinking of lettuce. For her, this refers to fresh farm asparagus and wild ramps.


  • 1 tablespoon plus 1/2 cup extra virgin olive oil
  • 2/3 cup thinly sliced ramp bulbs and slender stems plus three cups of loosely packed thinly sliced green ramp leaves. (If ramps are unavailable, substitute a mix of arugula and additional basil)
  • 1 cup grated or shredded Parmesan or Asiago cheese
  • 1/3 cup slivered almonds or walnuts
  • 2 tablespoons fresh basil
  • Salt and white pepper to taste
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