Ramp Pesto with Grilled Chicken

Concept behind the dish

Like basil or parley, I feel that ramps lend themselves to a pesto.  The flavors are bold but mellowed out a bit with the extra virgin olive oil, lemon and parmesan cheese.

I kept the chicken preparation simple (just salt and pepper) for two reasons:  it is quite strong and might over power other flavors on the chicken and it is a strong enough component to fully flavor the chicken on its own.

Serving size: 4
Prep time: 15 minutes
Cook time: 5-10 minutes

1-2 lb chicken (I used boneless, butterflied chicken breast)
1 bunch ramps
1/4 cup extra virgin olive oil
1/4 cup Parmesan cheese
1/4 cup pine nuts
Juice of 1/2 lemon
Salt and pepper



Thoroughly clean ramps and remove just the roots.  Add ramps, olive oil, Parmesan cheese, pine nuts and lemon juice to a blender.  Blend until smooth.  Add salt and pepper to taste and blend a little more to incorporate.  Set aside or place in refrigerator for later use.


Add a little salt and pepper to both side of the chicken pieces.  Heat grill to medium-high.  Cook chicken for approximately 3-4 minutes per side (depending on thickness) or until internal juices run clear.  About 1 minute before chicken has finished cooking, add a layer of ramp pesto to the top half of the chicken.  Finish cooking and then remove from heat and plate.

Grilled Chicken with Ramp Pesto

Ramp Pesto with Grilled Chicken

Categories: ramps

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