Finding ramps at my local market is a surefire sign that spring is finally here! The most delicious way to prepare them? This Vegan Ramp Pesto!
Nothing says spring like flurries of snow, freezing temperatures and gusts of ice cold wind, amirite?
But, as volatile as April in Berlin has been so far, things do seem to slowly be looking up! And at least the produce is springlike and I pounced on a bunch of ramp leaves at the market the other day. Such a delicacy! If you haven’t tried ramps yet, you definitely should. The taste is kind of like grassy garlic or somewhat stronger chives. Ergo: Right up my alley! 😂
My favorite thing to make with ramps is pesto because it preserves the lovely taste so well and I’m loving this version I whipped up: Vegan Ramp Pesto. Besides the ramps as the main star, it features toasted pine nuts, pepita seeds and the best olive oil you can lay your hands on. Now this says Spring with a capital S!
I’ve been dipping crudités in it, slathering it on sourdough with loadsa buttah and am planning Homemade Ramp Ravioli. The pasta dough is resting in the fridge as we speak and I’ll keep you posted on how they turn out. Fingers crossed!
3,5 oz (100 g) ramp leaves, stems included
1/4 cup (5 g) fresh basil leaves
1/3 cup (50 g) pepita seeds
1/3 cup (50 g) pine nuts
1/4 cup (25 g) nutritional yeast
3/4 tsp kosher salt
1/4 cup plus 2 tbsp extra virgin olive oil
freshly ground pepper to taste
Place the pepitas and pine nuts in a small pan and roast without oil on medium heat until the pine nuts are browned and the pepitas are slightly puffed. Remove from heat and place straight into a small food processor.
Wash and carefully dry the ramp leaves. Cut into strips vertically.
Place all the remaining ingredients in the food processor and blitz until as smooth as you like your pesto to be. If you like your pesto runnier, add another teaspoon or two of olive oil. If you do, you may have to add some more salt.