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sliced bright green ramp pesto bread on dark baking sheet

Savory Wild Ramp Pesto with Anchovy and Pistachio

This ramp pesto is a versatile condiment that can be used in many savory dishes. Anchovy adds an umami note and pistachio nuts add a slight crunch to the green hued sauce. Ramp pesto is a great way to showcase wild leeks during their short harvest season.
Here I showcase the pesto oven toasted on Italian Bread.
5 from 1 vote
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Prep Time 5 minutes
Total Time 7 minutes
Course Condiment
Cuisine American
Servings 6
Calories 784 kcal

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.
    sliced ramps, pistachio nuts, parmesan cheese and red pepper on cutting board
  • 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.
    two pieces of bread with ramp pesto on them
  • Place on pan and bake, face up for 15-22 minutes
  • Slice into smaller pieces, and enjoy!
    sliced french bread with green ramp pesto

Nutrition

Serving: 6servingCalories: 784kcalCarbohydrates: 45gProtein: 8gFat: 65gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 34gTrans Fat: 0.2gCholesterol: 1mgSodium: 300mgPotassium: 212mgFiber: 4gSugar: 25gVitamin A: 631IUVitamin C: 4mgCalcium: 34mgIron: 3mg
Keyword foraged ramp sauce, pesto, ramp, wild leek
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