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Wild Ramp Pesto


  • 8 ounces ramps, bulbs removed and saved for another use
  • ¼ cup roasted shelled sunflower seeds
  • ¼-1/3 cup extra virgin olive oil
  • juice of ½ a lime
  • kosher salt & black pepper to taste


  • In a food processor, add the ramp leaves. Process until smooth.
  • Add the sunflowers and the lime juice. Process to combine.
  • With the machine running, slowly drizzle in the olive oil, until you reach the consistency you like.
  • Add salt and pepper to taste. Refrigerate or use immediately.