Ramp Pickles and Ramp Pesto (Wild Leeks)

Ramp Pickles and Ramp Pesto are like the unsung rockstars of spring cuisine, making their brief but memorable appearance during the ramp season. These wild leek relatives pop up in Appalachian and other woodlands, offering an intense flavor that merges the sweetness of onions and the spiciness of garlic.

Pickling ramps is a culinary tradition that lets you preserve their flavor beyond the fleeting season. When pickled, ramps adopt a tangy note that electrifies their already complex taste profile, making them a compelling condiment to any dish. Meanwhile, ramp pesto tosses aside the traditional basil and invites the wild, garlicky flavor of ramps into the mix. Just imagine it slathered over a piece of toasted sourdough, or mixed into pasta - heaven!

There's something slightly rebellious about using ramps in the kitchen. They're foragers' treasures, not easily found in your average supermarket. They're a fleeting pleasure, reminding us that the best things in life often don't stick around for long. But while the ramp season lasts, ramp pickles and ramp pesto are the backstage passes to the spring's most flavorful gig. So next time you spot ramps in the market, snatch 'em up, get creative, and savor the flavors of spring. 🤘🏼Adam

If you haven’t seen it already, check out my video on foraging for ramps here!

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Ramp Pesto & Ramp Pickles

Cook time: 1 HourTotal time: 1 Hour

Ingredients

Ramp Pesto

• 2 cups Ramp Leaves, chopped
• 4 Tbsp Walnuts, toasted
• 2/3 cup Neutral Oil
• 1/2 cup Parmesan, grated
• Kosher Salt, to taste

Ramp Pickles

• 100g White Sugar
• 100g Kosher Salt
• 1 cup White Wine Vinegar
• 2 cups Water

Instructions

Cleaning & Storing Ramps

1. Start with cleaning the ramps. Ramps are usually quite dirty when freshly foraged. Run your fingers down the bulb of the ramp, gently pulling off the slimy mesh barrier over its roots. You can either twist and pull the roots off or use a paring knife to slice off the roots. Be careful not to cut off too much of the bulb.
2. Rinse the cleaned ramps under cold water, making sure to dislodge any dirt trapped where the leaves meet the stem. This process may take up to 20 minutes depending on the quantity of ramps.
3. Pat the cleaned ramps dry with a towel.
4. For storage, separate the ramp bulbs and leaves as they have different shelf lives. Cut right under the leaves where they meet the stem. Treat the bulbs like any onion. Store the leaves in a plastic bag wrapped in a few sheets of paper towel, ensuring to leave an opening in the bag for some moisture to escape. Place the bulbs into a plastic bag or container. Store both the leaves and bulbs in the fridge, using them as needed.

Ramp Pesto

1. To make ramp pesto, start with toasted walnuts, Parmesan cheese, and a little bit of neutral oil, such as grapeseed oil, in a blender. Blend until a grainy but emulsified paste forms.
2. Add the first third of the chopped ramps. Blend this mixture until smooth, adding more ramp leaves until all are used.
3. Transfer the pesto to a container for storage. This vibrant green pesto does not require blanching and can be adjusted to taste, adding more oil if needed to counteract the potent oniony heat of the ramps.

Ramp Pickles

1. Prepare a neutral pickling liquid (adjust to your taste preference in terms of sweetness or saltiness) to pickle the bulbs. The aim is to let the flavor of the ramps shine through without added spices or herbs.
2. This pickling liquid not only preserves the ramps but can be used in other dishes such as vinaigrettes or even cocktails.
3. After pickling, store the ramps in the fridge for up to two months. Waiting a week before consuming is recommended for the vinegar and ramps to meld their flavors.

Adam's Notes

• A note on grilling ramps: Grilling ramps is straightforward, with the leaves taking 30 seconds to a couple of minutes and the bulbs a little longer. Ensure you have a two-zone setup on your grill, one side super hot for direct heat and the other cooler. Lay the ramps on the grill so that the bulbs are over the direct heat and the leaves over the indirect heat. The entire grilling process should not take more than five minutes. Once grilled, these ramps can be added to various dishes or eaten as a side with a dash of salt.
• The ramp pesto can be used as a sauce, dip or mixed into other dishes. The pickled ramp bulbs add a unique flavor to any dish and the grilling process brings out the natural flavors of the ramps. Enjoy these wild ramps in any dish you'd traditionally use onions or leeks. Enjoy the burst of spring flavor!