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Ramp and Green Garlic Pesto

Lisa Kalabokis

Soups & Sides

Download the full recipe.


  • 1/4 lb ramps, leaves and bulbs separated
  • 1/4 lb green garlic
  • 1/2 cup parmesan cheese, finely grated
  • 1/2 cup pumpkin seeds, toasted and chopped
  • 1 teaspoon salt
  • Freshly ground black pepper
  • 1/3-1/2 cup olive oil


  1. Combine all ingredients except for olive oil in a blender.
  2. Turn on blender and slowly drizzle in oil until pesto has reached desired consistency.
  3. To preserve, add a healthy layer of oil on top of the finished pesto and refrigerate immediately. Pesto will keep in the fridge for up to 1 week.

Yield: 2 cups. 

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