Wild Leek Pesto

These beautiful wild leeks also known as ramps were foraged on a walk I had last weekend in my hometown just off a trail. The leaves are flat like tulips but thinner. The base of the stems are reddish in colour. If you're not sure break off a piece and give it a smell. If its garlicky/oniony then you've got yourself some ramps. They wont be around much longer so get out there this weekend!

 The most sustainable way to harvest is to leave the bulb in the ground. I pulled them from the base and where it broke is all I took, that way they will grow back next year. The flavour of wild food is so much stronger than conventional produce in the store so there is no need to feel like you're missing out. These babies pack a punch!

The most sustainable way to harvest is to leave the bulb in the ground. I pulled them from the base and where it broke is all I took, that way they will grow back next year. The flavour of wild food is so much stronger than conventional produce in the store so there is no need to feel like you're missing out. These babies pack a punch!

what you'll need...

1 cup packed ramps, roughly chopped
1/2 cup pumpkin seeds
1 tbsp lemon juice
2-3 small garlic cloves
1/4 cup nutritional yeast
1 tbsp organic cold pressed extra virgin olive oil
1/2 tsp pink himalayan salt
A few tablespoons of filtered water, as needed

In a small food processor, pack ramps at bottom then add the rest of the ingredients. 
Pulse until fairly smooth while slowly adding the olive oil until the consistency is just right.

 I mixed mine in with a spaghetti squash. Cut squash in half and lie facedown in a casserole dish with 1" or so of water. Bake at 350C for 30-40 minutes. Pull 'spaghetti' with a fork, add pesto and toppings and eat it right out of the skin.

I mixed mine in with a spaghetti squash. Cut squash in half and lie facedown in a casserole dish with 1" or so of water. Bake at 350C for 30-40 minutes. Pull 'spaghetti' with a fork, add pesto and toppings and eat it right out of the skin.