Ramp Pesto & Ramp Butter

Updated: May 20

We are RAMPing things up this season with Ramps. (Pun absolutely, 100% intended because I’m getting kick out of my own jokes at the moment…much to the exasperation of my family). When a friend asks you if you want some ramps, you don’t ask questions, you graciously accept and make these delicious condiments.


We’ve been slathering Ramp Butter on everything from scallops to steaks. We also made Ramp Pesto, which we love on a slice of good bread loaded with ricotta. It’s a killer with pasta, any grain bowl, or crackers, and it's sure to take the monotony out of any (quarantine) meal! xoxo Kirsty


Ramp pesto (makes 1 cup)

If you can't get ramps, this would also be amazing with scallions!


  • 1 garlic clove, crushed

  • 1/4 cup (30g/small handful) toasted, slivered almonds (to toast, simply bake @350F/180C for 5-8 minutes until fragrant)

  • 1/4 cup (45g) finely grated parmesan

  • 2 cups ramp leaves (around 2 dozen leaves)

  • 1/4-1/2 cup (60-120 ml) extra virgin olive oil

  • salt to taste

  • chili flakes (optional, if you like heat!)

Bring a large pot of salted water to the boil. Prepare a bowl with ice water and place it next to the stove. Blanch the ramp leaves for one minute, then remove and place them directly in the ice water. Squeeze dry and blot with paper towels, roughly chop.


Pesto is traditionally made with a pestle and mortar (see note below), but we went straight for the food processor. Pulse the garlic, almonds, parmesan and ramp leaves until everything is chopped and combined. Drizzle in the olive oil a spoon at a time, as you process the mixture. Don’t over process though, as you might end up with a smooth paste. You will need less oil if you’re using it as a spread. If you use it for pasta you can use the full amount. Taste for seasoning, and add salt as needed. Add a pinch of chili flakes if you like it spicy! This will keep in the fridge for up to a week.


NOTE: If you decide to go the traditional route with a pestle and mortar, pound the garlic, almonds and cheese together, then add the ramps and mix in the olive oil at the end. Season if necessary.



Ramp Butter


  • 1/2 cup (113g) salted butter, softened

  • 3-5 ramps, bulbs removed

  • zest of 1/2 lemon

  • salt and freshly ground pepper to taste


Bring a large pot of salted water to the boil. Prepare a bowl with ice water and place it next to the stove. Blanch the ramp leaves for one minute, then remove and place them directly in the ice water. Squeeze dry and blot with paper towels, chop.


You can use a mixer or a food processor for this, but we just like to smoosh it all together. If using a food processor or mixer, combine all the ingredients and process or mix. If you’re doing it by hand, finely chop the ramps, and use a rubber spatula to incorporate the ramps and lemon zest into the butter. Taste to see if it needs more salt and refrigerate until needed. This keeps well in the fridge for a week.



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