Ramp Pesto with Asparagus & Green Bean Salad

Presented by Chef Richard Diezi, Johnson and Wales University


5 to 6 ounces (2 healthy bunches or about 6 cups gently packed) ramp leaves, or any other green

1/2 cup pine nuts, or any other nut

1/2 cup grated Parmesan cheese, or any other hard cheese

1/4 teaspoon salt

1/4 to 1/2 cup extra-virgin olive oil


1. Blend half the ramp with the nuts, cheese, and garlic in a food processor. Blend continuously until the ingredients are finely chopped.

2. Blend in the rest of the ramps. Scrape down the sides of the bowl as needed.

3. With the blender running, stream in the olive oil. Less olive oil will make a paste good for spreading on sandwiches and pizzas; more will make a sauce better for pastas and stirring into soup. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the ramps and the pesto looks uniform.

4. Taste the pesto and add more salt, garlic, nuts, or cheese as needed to taste.

Asparagus and Green Bean Salad

1 bunch Asparagus

1/2 lb green beans

Ramp Pesto


Steam the green beans for about 4 minutes.

Add the asparagus and continue to steam for another minute or two, then blanch in cold water until cooled.

Toss the vegetables with the pesto and serve with a poached egg and fried Ramps.