There’s something about that first farmers market of the season—the energy, the fresh ingredients, and the inspiration that comes with cooking with local ingredients again.
On my first visit this year to the Frankfort Farmers Market this past weekend, I picked up a bundle of ramps and immediately knew what I was making.
This ramp pesto pasta is everything spring cooking should be: bright, garlicky, fresh, and incredibly easy. If you’ve never cooked with ramps before, this is the perfect place to start.
What Are Ramps?
Ramps are a wild spring onion with a bold, garlicky flavor somewhere between garlic and scallions. Their season is short—usually just a few weeks—making them one of the most sought-after ingredients at farmers markets.
If you see them, grab them. You’ll figure out what to do after.
Why You’ll Love This Recipe
- Ready in under 30 minutes
- Uses a handful of simple ingredients
- Perfect way to use farmers market finds
- Easily customizable (add mushrooms, protein, etc.)
Ingredients
- 1 bunch fresh ramps (cleaned, roots trimmed)
- ½ cup grated parmesan cheese
- ⅓–½ cup olive oil
- Juice of ½ lemon
- Salt + pepper to taste
- Pasta of choice
- ½ cup reserved pasta water
How to Make Ramp Pesto
- Add ramps, parmesan, lemon juice, and olive oil to a blender or food processor.
- Blend until smooth, scraping down the sides as needed.
- Taste and adjust salt, pepper, or lemon juice.
👉 The texture should be thick but pourable.
How to Make Ramp Pesto Pasta
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. I had fettuccine on hand.
- Reserve about ½ cup of pasta water before draining.
- Toss hot pasta with ramp pesto.
- Add splashes of pasta water until the sauce becomes glossy and coats the pasta evenly.
- Finish with extra parmesan, lemon zest, and fresh cracked pepper.
Tips for the Best Pasta
- Don’t skip the pasta water—it makes the sauce silky
- Use freshly grated parmesan for best flavor
- Add sautéed mushrooms for extra depth
How to Store Ramp Pesto
Store leftover pesto in an airtight container in the refrigerator for up to 3 days.
Add a thin layer of olive oil on top to keep it fresh longer.
You can also freeze it in small portions for later.
More Ways to Use Ramps
If you have extra ramps, try:
- Ramp butter
- Ramp and mushroom toast
- Pickled ramps
- Ramp pesto spread on sourdough
Final Thoughts
This is the kind of recipe that reminds you how good simple food can be. A few fresh ingredients, a quick sauce, and suddenly you have something that feels special without trying too hard.
If you make this, let me know—I’d love to see how you use your farmers market haul.