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Garlic Mustard Ramp Pesto with Black Walnuts


  • 3 cups garlic mustard leaves washed, patted dry, and packed
  • 1 dozen ramps blanched
  • 2 garlic cloves
  • 1 cup black walnuts toasted
  • 1 cup olive oil
  • 1 ⁄2 teaspoon lemon juice
  • 1 cup parmesan cheese


  • Blanch ramps for 30 seconds in boiling water. Remove and place in an ice water bath. Pat dry.
  • Combine garlic mustard leaves, ramps, garlic, and walnuts in a food processor. With the motor running, add olive oil slowly.
  • Add lemon juice to preserve the fresh green color.
  • Add cheese and process briefly, just to combine.
  • Serve warm over pasta or spread on crackers, crusty bread, or warm flatbread wedges.