Ramp? Until two days ago, I didn’t even know what a ramp was, aside from that curvy stretch of concrete that enters/exits you from a highway. If you said wild leek (their other common non-latin name), I would have scratched my head with a look of vague recognition.
What is it? Well it’s kind of like the best part of a leek and the best part of a garlic clove magically merging together and morphed into something that is ramp. It’s garlicky, it’s oniony, it’s pungent, it’s delicious. The downside? They’re only here for a very short time in the spring. If you are lucky, you may find a local farm that grows them for a bit of a longer season, but if you forage, or are buying from someone who does, your time to enjoy these is very very short. I miss them already. The good news is that they’ll be back next year to bring you that joy all over again.
So what does one do with ramp? Anything you want. Use it like onion or garlic. No joke. I’ve seen them pickled, stir fried, pesto’d, grilled, chimichurri’d, minced into burger patties, chopped into eggs, etc. Bottom line is you aren’t going to go wrong with ramps. And please do yourself a favour and use the whole thing. The leaves are as good as the bulbs!!
A beautiful segue into my recipe below. What am I going to do with these lovely edibles today? Well as you can see in the pic, we are making pesto! This pesto is simple, vegan, paleo, gf, df, but not free of flavour. Instead of pine nuts used in a traditional basil pesto, I am adding roasted cashews and pecan pieces. I love the flavour combination of these nuts with the garlic. You can roast your own cashews or purchase them roasted, it’s really up to you. These were purchased roasted. Though, should you roast your own, you can really control the roasted flavour that goes into this dish. Let me know below if you do this please. The rest is just salt and olive oil! With the ramp of course. That’s it.
Now run out, get yourself some ramps (if you don’t have them already), and make your taste buds happy before they are gone. And also don’t forget to make the pesto below. Put it on pasta, put it on burgers, but it on steak, but it on roasted potatoes, a caprese salad, tofu, sweet potato toast, eggs, or just eat it with a spoon (I do!)
Don’t have or can’t get ramps? Use leeks. Let me know how it turns out!Print
I Ruv Ramp
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 1 -1/2 cup
- 1/4 cup roasted cashews
- 1 tbsp pecan pieces
- 2 med cloves garlic
- 2 cups (packed) ramp stalks roughly chopped
- 1/4 cup olive oil
- 1/4 tsp salt
- add nuts to food processor or blender
- pulse until roughly chopped (3-5 pulses)
- add remaining ingredients
- pulse until desired consistency
- I added extra garlic in this recipe because I like garlic! If you are not as big a fan as I, just cut back to one clove, or omit altogether. It isn’t going to ruin your dinner date. Don’t worry!
- If you don’t have, can’t find, are scared of, ramps (wild leeks), use regular leeks instead. Just the bulb part of course. Leek leaves can be a bit chewy.