North Shore at Home Logo

Recipe Box

Ramp Pesto Sauce

from Moguls Grille & Tap Room

by Emily H.

General Manager


2 Cups ramp leaves
1/2 Cup of Parmesan cheese
1/4 Cup of pine nuts
1/4 Cup of macadamia nuts
1/2 Cup of olive oil
2 cloves of garlic
Salt to taste


To retain the vibrant green color, start by blanching the leaves in boiling salt water before dropping into an ice bath.

From there, combine all ingredients in a food processor and blend.

This pesto freezes very well, so it's simple to keep your spring's bounty ready to eat year-round. We recommend filling an ice cube tray to create serving-size blocks.

Watch our full video on how to find and forage ramps, as well as creating a delicious Pasta Primavera with the pesto.

Share your creation

Keep on Cooking!