Savory Wild Ramp Pesto with Anchovy and Pistachio
A Bright, Green, Springtime Favorite
Introducing a vibrant blend of flavors, this Ramp Pesto with Anchovy and Pistachio adds a savory twist to your favorite dishes. The pungent ramps, also known as wild leeks, combined with salty anchovies and rich pistachios to create a pesto that’s both bold and filling . Spread this ramp pesto on French bread for an interesting twist on garlic bread, toss it with pasta, or use it as a flavorful marinade—the possibilities are endless with this versatile wild ramp condiment.
Into the Wild: Foraging for Ramps and Crafting a Spectacular Ramp Pesto with Anchovy and Pistachio
Foraging ramps is a delightful way to connect with nature and gather fresh, flavorful ingredients. Follow these steps to responsibly forage ramp plants:
1. Know When and Where to Look: Ramps (Allium tricoccum) typically emerge in early spring, usually in April or May, in wooded areas with moist, rich soil. Look for them in forests with deciduous trees, often near streams or in shady, damp spots.
2. Identify Ramps: Ramps have broad, smooth, bright green leaves that resemble lily of the valley but with a strong onion or garlic smell. They also have a bulb, which is white and often tinged with pink or purple.
3. Harvest Responsibly: Only harvest ramps where they are abundant and avoid taking more than you need. Use a small trowel or knife to carefully dig around the base of the plant, being mindful not to damage the bulb or roots. By pulling the plant out by the roots, you remove the whole plant and inadvertently damage next years harvest, as the patch will diminish over time.
4. Clean and Store Ramps: Once home, gently clean the ramps to remove dirt. Trim off the roots and any damaged parts. Store them in the refrigerator wrapped in a damp paper towel or cloth for up to a week.
By foraging ramps responsibly, you can enjoy their unique flavor while preserving these wild plants for future years worth of foraging harvests.
Embark on your own culinary foraging adventure with this Ramp Pesto recipe that celebrates the essence of spring. Foraged ramps, with their wild, oniony-garlic flavor, take center stage in this vibrant pesto, accented by the salty punch of anchovies and the rich, nutty crunch of pistachios. Whether you’ve foraged ramps yourself or sourced them locally at a farmers market, this recipe honors the spirit of the season and the joys of connecting with nature’s bounty in early spring.
Experience the unique flavors of spring with this ramp pesto recipe. Gather your ramps vegetables, anchovies, and pistachios, and let’s create a dish that celebrates one of the season’s first bounties.
Try this recipe out today! I really enjoyed this pesto toasted up on bread, the green color from the ramps was vibrant and oh so seasonally green and the taste fresh, garlicky and little spicey. See recipe below for the pesto recipe and further below for my take on “garlic bread” with a ramp leave substitute for the garlic!
How to Store Ramp Pesto:
This recipe will keep for 1 week in a sealed container in the refrigerator.
Ramp (Wild Leek) Pesto with Pistachio and Anchovy
Ingredients
Ramp Pesto
- 12 Ramp leaves
- 1 Cup Olive Oil Extra Virgin
- 1 Fillet Anchovy
- 1 Tbsp Parmesan Cheese Grated
- 1 Tsp Red Pepper Flakes
- 3 Tbsp Pistachio Nuts Shelled, Unsalted
Ramp, Wild Leek "Garlic Bread" Recipe
- 1 Loaf Italian bread
Instructions
Ramp Pesto
- Combine all ingredients in blender
- Add pistachios to food processor and pulse until nuts are roughly chopped.
- Place remaining ingredients in food processor and pulse until all items are combined and finely mixed.
- Ramp Pesto will keep in the fridge for up to 2 weeks.
Ramp, Wild Leek "Garlic Bread"
- Preheat oven to 350 degrees Fahrenheit
- While oven heats, slice Italian bead in half, leaving a top half and bottom half.
- Slather pesto evenly across both sides of the bread loaf.
- Place on pan and bake, face up for 15-22 minutes
- Slice into smaller pieces, and enjoy!
