ramps on a white plate
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4.5 from 4 votes

Ramp and pistachio pesto

This ramp and pistachio pesto has a beautiful garlic kick and complements anything from pasta, protein, to toast.
Prep Time10 mins
Course: Basic
Cuisine: Pesto
Servings: 2 servings
Author: Vy Tran


  • 1/2 cup shelled unsalted pistachios, finely ground
  • 2 oz ramp leaves, roughly chopped
  • 1/2 cup olive oil and extra for top layer
  • 2 tbsps freshly squeezed lemon juice
  • 1/4 cup of grated Parmesan cheese
  • Salt to taste


  • Use a pestle and mortar to pound the chopped ramps into a paste.
  • Add the ground pistachios, olive oil, lemon juice and pound to mix together.
  • Mix in the Parmesan cheese.
  • Season with salt to taste.
  • Transfer the pesto to the clean lidded glass jar. Add a thin layer of olive oil to help preserve it. Store in the coldest part of your fridge for up to a week or freeze it for up to three months. Thaw when needed.