Ramp and Wild Greens Pesto

Ramp and Wild Greens Pesto
Preparation time
5 mins
Cooking time
25 mins
Easy Recipes
1 people

Ramp and Wild Greens Pesto.

Fermentation revivalist Sandor Katz makes this punchy pesto to capture the essence of spring. Chickweed, a spicy herb, is his green of choice to pair with ramps, to which he adds mild herbs and sunflower seeds, but you can replace chickweed with watercress, arugula, or any other peppery green. The same goes for the rampsβ€”this pesto works just as well with spring onions or garlic. It will keep in the fridge for a few weeks, and Katz uses it throughout the day: on grits or eggs for breakfast, slathered on sandwiches for lunch, and tossed with potatoes or pasta for dinner.


Ramp and Wild Greens Pesto


  • 1 cup packed chickweed, watercress, or arugula leaves, roughly chopped
  • 1/2 cup packed cilantro leaves, roughly chopped
  • 1/2 cup packed flat-leaf parsley leaves, roughly chopped
  • 1/2 cup olive oil, plus more
  • 1/2 cup finely chopped ramps, or 3 garlic cloves
  • 1/2 cup sunflower seeds, soaked overnight, drained
  • 2 tbsp. finely grated Parmigiano-Reggiano
  • 2 tbsp. fresh lemon juice Kosher salt


  1. In the bowl of a food processor, combine the chickweed with the cilantro, parsley, oil, ramps, and sunflower seeds and pulse until finely chopped. Scrape the pesto into a jar, stir in the Parmigiano and lemon juice, then season with salt. Store the pesto, covered with more olive oil, in the refrigerator for up to 2 weeks.

Did you make this recipe?

Share a photo and tag us β€” we can't wait to see what you've made!


No comments yet, be the first to leave one!

Leave a Reply

Note: Comments on the web site reflect the views of their respective authors, and not necessarily the views of this web portal. Members are requested to refrain from insults, swearing and vulgar expression. We reserve the right to delete any comment without notice or explanations.

Your email address will not be published. Required fields are signed with *

Recipe rating